roux

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English[edit]

Etymology[edit]

Borrowed from French roux.

Pronunciation[edit]

Noun[edit]

roux (plural roux)

  1. A mixture of fat (usually butter) and flour used to thicken sauces and stews.

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French[edit]

Etymology[edit]

From Old French ros, from Latin russus, ultimately from Proto-Indo-European *h₁rewdʰ-.

Pronunciation[edit]

Adjective[edit]

roux (feminine singular rousse, masculine plural roux, feminine plural rousses)

  1. russet
  2. ginger (of hair)

Noun[edit]

roux m (plural roux)

  1. redhead (man)
  2. (cooking) roux (a mixture of fat and flour)

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