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Origin and history of roux

roux(n.)

in cookery, a sauce made from browned butter or fat and flour, used to thicken soups and gravies, 1813, from French (beurre) roux "browned (butter)," from roux "red, reddish-brown," from Latin russus, which is related to ruber "red" (from PIE root *reudh- "red, ruddy").

Entries linking to roux

Proto-Indo-European root meaning "red, ruddy." The only color for which a definite common PIE root word has been found. The initial -e- in the Greek word is because Greek tends to avoid beginning words with -r-.

It might form all or part of: bilirubin; corroborate; Eritrea; erysipelas; erythema; erythro-; Radnor; red; redskin; roan; robust; rooibos; Rotwelsch; rouge; roux; rowan; rubella; rubicund; rubric; ruby; ruddock; ruddy; rufous; Rufus; russet; rust.

It might also be the source of: Latin ruber, also dialectal rufus "light red," mostly of hair; Greek erythros; Sanskrit rudhira-; Avestan raoidita-; Old Church Slavonic rudru, Polish rumiany, Russian rumjanyj "flushed, red," of complexions, etc.; Lithuanian raudas; Old Irish ruad, Welsh rhudd, Breton ruz "red."

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    Trends of roux

    adapted from books.google.com/ngrams/ with a 7-year moving average; ngrams are probably unreliable.

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