from The American Heritage® Dictionary of the English Language, 4th Edition

  • n. A mixture of flour and fat cooked together and used as a thickening.

from Wiktionary, Creative Commons Attribution/Share-Alike License

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

from the GNU version of the Collaborative International Dictionary of English

  • n. A thickening, made of flour, for soups and gravies.

from The Century Dictionary and Cyclopedia

  • n. In cookery, a material composed of melted butter and flour, used to thicken soups and gravies.

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • n. a mixture of fat and flour heated and used as a basis for sauces


French (beurre) roux, browned (butter), from Old French rous, reddish brown, from Latin russus, red; see reudh- in Indo-European roots.
(American Heritage® Dictionary of the English Language, Fourth Edition)
French (Wiktionary)



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