roux
UK[ruː]US[ruː]
n
A cooked mixture of equal parts of fat (especially butter) and flour, used as a thickening agent in sauces, soups, and stews.
Etymology
The word 'roux' entered English in the early 19th century directly from French, where it is the masculine form of the adjective meaning 'red' or 'reddish-brown'. This culinary term is a shortening of the French phrase 'beurre roux', meaning 'browned butter'. The logic of the name is directly descriptive, referring to the characteristic color the flour and fat mixture attains when cooked, which is essential for developing flavor in classic French sauces. Its origin traces back to the Latin 'russus', meaning 'red', highlighting the enduring link between the visual characteristic of the cooked paste and its name.
Analysis
The word 'roux' is a simplex loanword from French. It does not contain separable morphemes in its modern English spelling.
Examples
The first step in making a traditional gumbo is to prepare a dark roux.
She carefully stirred the roux over low heat until it reached a rich, nutty aroma.
A blond roux is used to thicken béchamel sauce.