Roux: meaning, definitions and examples
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roux
[ ruː ]
cooking
A mixture of fat (usually butter) and flour cooked together and used to thicken sauces.
Synonyms
binder, thickening agent
Examples of usage
- Add the roux to the sauce to thicken it.
- The chef prepared a roux for the gumbo.
- She stirred the roux until it reached a golden brown color.
Translations
Translations of the word "roux" in other languages:
🇵🇹 roux
🇮🇳 रूक्स (ruuks)
🇩🇪 Roux
🇮🇩 roux
🇺🇦 ру (піджарене борошно для соусу)
🇵🇱 zasmażka
🇯🇵 ルー (rū)
🇫🇷 roux
🇪🇸 roux
🇹🇷 roux
🇰🇷 루 (ru)
🇸🇦 رو (ru)
🇨🇿 jíška
🇸🇰 zápražka
🇨🇳 鲁 (lǔ)
🇸🇮 prežganje
🇮🇸 smjörbollur
🇰🇿 ру (ұн мен май қоспасы)
🇬🇪 რუ (ru)
🇦🇿 ru
🇲🇽 roux
Word origin
The word 'roux' originated from French cuisine, where it is commonly used as a base for sauces and soups. The technique of combining fat and flour to create a roux has been a staple in cooking for centuries, dating back to medieval times. The word itself can be traced back to the Latin word 'reducere', meaning 'to bring back' or 'to thicken'. Over time, roux has become a fundamental element in many culinary traditions around the world.