Origin of roux
Examples from the Web for roux
If the proposal is granted, Roux will most likely wrap up his examination on May 16.
Crawfish etouffée is made with dark Cajun roux, which thickens the liquid that “smothers” the crawfish.
Make a roux, moisten with a little stock and season with salt and pepper, adding butter and some gherkins.Good Things to Eat as Suggested by Rufus|Rufus Estes
As this conception of Roux's is of the greatest importance we shall follow it out in some detail.Form and Function|E. S. (Edward Stuart) Russell
Make a roux—that is, melt some butter in a pan, adding flour little by little and stirring until it goes a brown color.The Belgian Cookbook|Various
As to Roux, the deposed Commander-in-Chief, there is a word to be added.Three Years' War|Christiaan Rudolf de Wet
The roux prevents the milk and potato from separating, and also gives it smoothness.The Century Cook Book|Mary Ronald
noun plural roux
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).