| 释义 |
roux
roux R0325100 (ro͞o)n. pl. roux A mixture of flour and fat cooked together and used as a thickening.
[French (beurre) roux, browned (butter), from Old French rous, reddish brown, from Latin russus, red; see reudh- in Indo-European roots.]roux (ruː) n, pl roux (Cookery) a mixture of equal amounts of fat and flour, heated, blended, and used as a basis for sauces[C19: from French: brownish, from Latin russus russet]roux (ru)
n., pl. roux. a cooked mixture of fat and flour used to thicken soups, sauces, etc. [1805–15; < French (beurre) roux brown (butter)] rouxA mixture of equal parts of flour and melted butter. Used as a base for savory sauces.Thesaurus| Noun | 1. | roux - a mixture of fat and flour heated and used as a basis for saucesconcoction, intermixture, mixture - any foodstuff made by combining different ingredients; "he volunteered to taste her latest concoction"; "he drank a mixture of beer and lemonade" |
Translations
Roux
Roux (rū), César, Swiss surgeon, 1857-1934. See: Roux-en-Y anastomosis, Roux-en-Y operation.
Roux (rū), Philibert J., French surgeon, 1780-1854. See: Roux method.
Roux (rū), Pierre P.E., French bacteriologist, 1853-1933. See: Ro spatula, Roux stain. roux
Related to roux: Roux methodWords related to rouxnoun a mixture of fat and flour heated and used as a basis for saucesRelated Words- concoction
- intermixture
- mixture
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