Definitions for rouxru
This page provides all possible meanings and translations of the word roux
Random House Webster's College Dictionary
a cooked mixture of fat and flour used to thicken soups, sauces, etc.
Origin of roux:
1805–15; < F (beurre) roux brown (butter)
a mixture of fat and flour heated and used as a basis for sauces
A mixture of fat (usually butter) and flour used to thicken sauces and stews.
a thickening, made of flour, for soups and gravies
Roux is a cooking mixture of wheat flour and fat. It is the thickening agent of three of the mother sauces of classical French cooking: béchamel sauce, velouté sauce, and espagnole sauce. Clarified butter, vegetable oils, bacon drippings or lard are commonly used fats. It is used as a thickener for gravy, other sauces, soups and stews. It is typically made from equal parts of flour and fat by weight. When used in Italian food, roux is traditionally equal parts of butter and flour. In Cajun cuisine, roux is almost always made with oil instead of butter and dark brown in color, which lends much richness of flavor, albeit less thickening power. Eastern European cuisine uses lard or more recently vegetable oil instead of butter for the preparation of roux.
Translations for roux
Kernerman English Multilingual Dictionary
(of hair or fur) (of) a colour which varies between a golden brown and a deep reddish-brown.
- ruivoPortuguese (BR)
- rød; rød-Danish
- rojo; pelirrojoSpanish
- लाल-भूरे रंग काHindi
- crvenokos, riđCroatian
- rusvas, rudasLithuanian
- sarkanīgs; rudsLatvian
- warna rambutMalay
- (頭髮、毛髮)褐紅色的Chinese (Trad.)
- có màu đỏVietnamese
- 褐红色的Chinese (Simp.)
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