- a cooked mixture of butter or other fat and flour used to thicken sauces, soups, etc.
Origin of roux
Examples from the Web for roux
Contemporary Examples of roux
If the proposal is granted, Roux will most likely wrap up his examination on May 16.Pistorius Reads Reeva’s Tragic Valentine In Court
April 15, 2014
Crawfish etouffée is made with dark Cajun roux, which thickens the liquid that “smothers” the crawfish.Secrets of Creole and Cajun Food
February 17, 2010
Historical Examples of roux
Roux continued for many years to follow up this line of work.
All structure, according to Roux, is either functional or non-functional.
A vital quality is for Roux a special process or mode of assimilation.
When the sauce is strained, remove the roux from the fire; stir in the sauce.The Cauliflower
A. A. Crozier
In 1774, the two children of Roux, a Calvinist of Nimes, are carried off.The Origins of Contemporary France, Volume 1 (of 6)
Hippolyte A. Taine
- a mixture of equal amounts of fat and flour, heated, blended, and used as a basis for sauces
Word Origin for roux
sauce made from browned butter or fat, 1813, from French (beurre) roux "browned (butter)," from roux "red, reddish-brown," from Latin russus (see russet).
- French bacteriologist. His work with the diphtheria bacillus led to the development of antitoxins to neutralize pathogenic toxins.
- German anatomist who is noted for his research on embryonic development.
- French bacteriologist who assisted Louis Pasteur on most of his major discoveries. Later, working with Alexandre Yersin, he showed that the symptoms of diphtheria are caused by a lethal toxin produced by the diphtheria bacillus. Roux carried out early work on the rabies vaccine and directed the first tests of the diphtheria antitoxin.