rouxn.

Brit.

/ruː/, U.S.

/ru/

Origin: A borrowing from French. Etymon: French roux.

Etymology: < French roux (1762), use as noun of roux red (in beurre roux browned (literally ‘red’) butter (1679); see rouse adj.).

Cookery.

A mixture of fat (esp. butter) and flour heated together and used in making sauces and soups, generally as a thickening agent or to impart flavour.

ΘΚΠ

the world > food and drink > food > substances for food preparation > [noun] > thickening agent

lear?c1390

liaison1759

arrowroot?1790

roux1793

Tahiti arrow-root1861

filé1885

gumbo filé1978

Oatrim1990

1793 tr. Menon French Family Cook 232 To make eggs à la tripe with a roux: take a little butter and a spoonfull of flour.

1813 L. E. Ude French Cook vi. 140 Cut your chops.., then fry them in a little butter, of a nice brown colour, drain this butter, and make a roux very blond.

1845 E. Acton Mod. Cookery iv. 115 Sauce tournee..is..rich pale gravy..thickened with delicate white roux.

1882 Mrs. H. Reeve Cookery & Housek. xxiii. 271 Sauces require to be bound together, and for this purpose either roux, arrowroot, potato flour, or eggs are used.

1938 Amer. Home Oct. 61/2 Prepare a brown roux, flavoring the tablespoon of butter with a slice of onion, a slice of carrot and a few bits of minced cooked ham.

1965 House & Garden Dec. 84/4 Cook for a further few minutes to dispel the raw flour taste, then stop, if you want the roux white, carry on a little longer for the blonde, and longer still for a brown.

1976 National Observer (U.S.) 6 Nov. The roux should be brown but not burned. Do not burn or you will ruin the gravy.

2006 S. M. Stirling Sky People v. 116 And while Ametri is a pretty good cook, she ain't Cajun, her. Can't trust her to make a good roux.

This entry has been updated (OED Third Edition, March 2011; most recently modified version published online March 2022).

单词	roux
释义	rouxn. Brit. /ruː/, U.S. /ru/ Origin: A borrowing from French. Etymon: French roux. Etymology: < French roux (1762), use as noun of roux red (in beurre roux browned (literally ‘red’) butter (1679); see rouse adj.). Cookery. A mixture of fat (esp. butter) and flour heated together and used in making sauces and soups, generally as a thickening agent or to impart flavour. ΘΚΠ the world > food and drink > food > substances for food preparation > [noun] > thickening agent lear?c1390 liaison1759 arrowroot?1790 roux1793 Tahiti arrow-root1861 filé1885 gumbo filé1978 Oatrim1990 1793 tr. Menon French Family Cook 232 To make eggs à la tripe with a roux: take a little butter and a spoonfull of flour. 1813 L. E. Ude French Cook vi. 140 Cut your chops.., then fry them in a little butter, of a nice brown colour, drain this butter, and make a roux very blond. 1845 E. Acton Mod. Cookery iv. 115 Sauce tournee..is..rich pale gravy..thickened with delicate white roux. 1882 Mrs. H. Reeve Cookery & Housek. xxiii. 271 Sauces require to be bound together, and for this purpose either roux, arrowroot, potato flour, or eggs are used. 1938 Amer. Home Oct. 61/2 Prepare a brown roux, flavoring the tablespoon of butter with a slice of onion, a slice of carrot and a few bits of minced cooked ham. 1965 House & Garden Dec. 84/4 Cook for a further few minutes to dispel the raw flour taste, then stop, if you want the roux white, carry on a little longer for the blonde, and longer still for a brown. 1976 National Observer (U.S.) 6 Nov. The roux should be brown but not burned. Do not burn or you will ruin the gravy. 2006 S. M. Stirling Sky People v. 116 And while Ametri is a pretty good cook, she ain't Cajun, her. Can't trust her to make a good roux. This entry has been updated (OED Third Edition, March 2011; most recently modified version published online March 2022). < n.1793
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