Origin of rouxFrench roux (beurre), reddish-brown (butter) from Classical Latin russus: see russet
Shrimp in a thick roux.
The definition of a roux is a mixture of fat and flour that is cooked over heat until it is a brown paste.
An example of a roux is the dark brown paste made from fat and flour that is used as the thickener for Creole gumbo.
a cooked mixture of melted butter (or other fat) and flour, used for thickening sauces, soups, gravies, etc.
A mixture of flour and fat cooked together and used as a thickening.
Origin of rouxFrench (beurre) roux browned (butter) from Old French rous reddish brown from Latin russus red ; see reudh- in Indo-European roots.
(Pierre Paul) Émile 1853–1933
French bacteriologist who assisted Louis Pasteur on most of his major discoveries. Later, working with Alexandre Yersin, he showed that the symptoms of diphtheria are caused by a lethal toxin produced by the diphtheria bacillus. Roux carried out early work on the rabies vaccine and directed the first tests of the diphtheria antitoxin.
- But Mr Lang's answer on that point is that this humble supernumerary in Roux de Marsilly's conspiracy simply became one more wretched victim of the "red tape" of the old French absolute monarchy.
- Of the rest the most important are the Ornithologie provencale of Roux (2 vols.
- Roux, La Litterature contemporaine en Italie (1871-1883), Paris, 1883.
- For his trial see Buchez et Roux, Histoire parlementaire, xxvii.
- His Brut or Geste des Bretons (Le Roux de Lincy, 1836-1838, 2 vols.), written in 1155, is merely a translation of Geoffrey of Monmouth.