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a cooked mixture of butter or other fat and flour used to thicken sauces, soups, etc.
noun (pl) roux
a mixture of equal amounts of fat and flour, heated, blended, and used as a basis for sauces

Roux (rōō), Pierre Paul Émile. 1853-1933.

French bacteriologist. His work with the diphtheria bacillus led to the development of antitoxins to neutralize pathogenic toxins.

Roux , Wilhelm. 1850-1924.

German anatomist who is noted for his research on embryonic development.
French bacteriologist who assisted Louis Pasteur on most of his major discoveries. Later, working with Alexandre Yersin, he showed that the symptoms of diphtheria are caused by a lethal toxin produced by the diphtheria bacillus. Roux carried out early work on the rabies vaccine and directed the first tests of the diphtheria antitoxin.


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