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Stage 1 of 2
roux
French · 1700s
"reddish-brown"
literally reddish-brown, describing the color of butter and flour cooked together
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Stage 2 of 2
roux
English · 1810s
"a cooked butter-and-flour mixture used to thicken sauces"
adopted directly for the butter-and-flour base used to thicken sauces
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