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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").
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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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