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)