Roux

//ɹuː//

Translations of "roux" (22 languages)

Language	Translation	Romanization
Bulgarian	запръжка(mixture of fat (usually butter) and flour used to thicken sauces and stews)	zaprǎžka
Catalan	roux(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(mixture of fat (usually butter) and flour used to thicken sauces and stews), 奶油炒麵糊 /奶油炒面糊(mixture of fat (usually butter) and flour used to thicken sauces and stews), 炒麵糊 /炒面糊(mixture of fat (usually butter) and flour used to thicken sauces and stews)	rǔlào miànfěn hú, nǎiyóu chǎo miànhú, chǎo miànhú
Czech	jíška(mixture of fat (usually butter) and flour used to thicken sauces and stews), 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	rasvasuurus(mixture of fat (usually butter) and flour used to thicken sauces and stews), roux(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	Einbrenn(mixture of fat (usually butter) and flour used to thicken sauces and stews), Mehlschwitze(mixture of fat (usually butter) and flour used to thicken sauces and stews)	—
Hebrew	רביכה(mixture of fat (usually butter) and flour used to thicken sauces and stews)	revikhá
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(mixture of fat (usually butter) and flour used to thicken sauces and stews)	rū
Macedonian	запршка(mixture of fat (usually butter) and flour used to thicken sauces and stews), запршка(mixture of fat (usually butter) and flour used to thicken sauces and stews)	zaprška, zaprška
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(mixture of fat (usually butter) and flour used to thicken sauces and stews), אײַנגעברענטס(mixture of fat (usually butter) and flour used to thicken sauces and stews)	aynbren, ayngebrents