roux

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• /ɹuː/
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• Southern-England: Recorded audio is listed in the source snapshot.
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• rhymes with -uː
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• homophone: rue
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• homophone: roo
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• CMU ARPABET: R UW1 Digits mark lexical stress: 1 primary, 2 secondary, 0 unstressed.
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Rubik's cube thingy's named after French speedcuber Gilles Roux (WCA ID: 2004ROUX01).

Borrowed from French roux.

29 source translations are retained for this English entry.

• Bulgarian: запръжка (zaprǎžka) — mixture of fat (usually butter) and flour used to thicken sauces and stews
• Catalan: roux — mixture of fat (usually butter) and flour used to thicken sauces and stews
• Chinese Mandarin: 奶油炒麵糊 /奶油炒面糊 (nǎiyóu chǎo miànhú) — mixture of fat (usually butter) and flour used to thicken sauces and stews
• Chinese Mandarin: 乳酪麵粉糊 /乳酪面粉糊 (rǔlào miànfěn hú) — mixture of fat (usually butter) and flour used to thicken sauces and stews
• Chinese Mandarin: 炒麵糊 /炒面糊 (chǎo miànhú) — mixture of fat (usually butter) and flour used to thicken sauces and stews
• Czech: jíška — mixture of fat (usually butter) and flour used to thicken sauces and stews
• Czech: zápražka — mixture of fat (usually butter) and flour used to thicken sauces and stews
• Dutch: roux — mixture of fat (usually butter) and flour used to thicken sauces and stews
• Finnish: roux — mixture of fat (usually butter) and flour used to thicken sauces and stews
• Finnish: rasvasuurus — mixture of fat (usually butter) and flour used to thicken sauces and stews
• French: roux — mixture of fat (usually butter) and flour used to thicken sauces and stews
• German: Mehlschwitze — mixture of fat (usually butter) and flour used to thicken sauces and stews
• German: Einbrenn — mixture of fat (usually butter) and flour used to thicken sauces and stews
• Hebrew: רביכה (revikhá) — mixture of fat (usually butter) and flour used to thicken sauces and stews
• Hungarian: rántás — mixture of fat (usually butter) and flour used to thicken sauces and stews
• Italian: roux — mixture of fat (usually butter) and flour used to thicken sauces and stews
• Japanese: ルー (rū) — mixture of fat (usually butter) and flour used to thicken sauces and stews
• Macedonian: запршка (zaprška) — mixture of fat (usually butter) and flour used to thicken sauces and stews
• Pannonian Rusyn: запражка (zapražka) — mixture of fat (usually butter) and flour used to thicken sauces and stews
• Polish: zasmażka — mixture of fat (usually butter) and flour used to thicken sauces and stews
• Portuguese: roux — mixture of fat (usually butter) and flour used to thicken sauces and stews
• Romanian: rântaș — mixture of fat (usually butter) and flour used to thicken sauces and stews
• Russian: ру — mixture of fat (usually butter) and flour used to thicken sauces and stews
• Serbo-Croatian: zafrig — mixture of fat (usually butter) and flour used to thicken sauces and stews
• Slovak: zápražka — mixture of fat (usually butter) and flour used to thicken sauces and stews
• Spanish: roux — mixture of fat (usually butter) and flour used to thicken sauces and stews
• Swedish: bottenredning — mixture of fat (usually butter) and flour used to thicken sauces and stews
• Yiddish: אײַנברען (aynbren) — mixture of fat (usually butter) and flour used to thicken sauces and stews
• Yiddish: אײַנגעברענטס (ayngebrents) — mixture of fat (usually butter) and flour used to thicken sauces and stews