roux
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English[edit]
Etymology[edit]
Pronunciation[edit]
Noun[edit]
roux (plural roux)
Derived terms[edit]
Translations[edit]
mixture of fat (usually butter) and flour used to thicken sauces and stews
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Further reading[edit]
Anagrams[edit]
French[edit]
Etymology[edit]
Inherited from Old French ros, from Latin russus.
Pronunciation[edit]
Adjective[edit]
roux (feminine rousse, masculine plural roux, feminine plural rousses)
Derived terms[edit]
Noun[edit]
roux m (plural roux, feminine rousse)
See also[edit]
Further reading[edit]
- “roux”, in Trésor de la langue française informatisé [Digitized Treasury of the French Language], 2012.
Categories:
- English terms derived from Proto-Indo-European
- English terms derived from the Proto-Indo-European root *h₁rewdʰ-
- English terms borrowed from French
- English terms derived from French
- English 1-syllable words
- English terms with IPA pronunciation
- English terms with audio links
- Rhymes:English/uː
- Rhymes:English/uː/1 syllable
- English terms with homophones
- English lemmas
- English nouns
- English countable nouns
- English indeclinable nouns
- English nouns with irregular plurals
- en:Cooking
- French terms derived from Proto-Italic
- French terms inherited from Proto-Italic
- French terms derived from Proto-Indo-European
- French terms inherited from Old French
- French terms derived from Old French
- French terms inherited from Latin
- French terms derived from Latin
- French 1-syllable words
- French terms with IPA pronunciation
- French terms with audio links
- French terms with homophones
- French lemmas
- French adjectives
- French nouns
- French countable nouns
- French masculine nouns
- fr:Cooking