Roux
Roux () is flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness. Butter, vegetable oils, bacon drippings or lard are commonly used fats. Roux is used as a thickening agent for gravy, sauces, soups and stews. It provides the base for a dish, and other ingredients are added after the roux is complete.
Rouge (cosmetics)
Modern rouge generally consists of a red-colored talcum-based powder that is applied with a brush to the cheeks to accentuate the bone structure. The coloring is usually either the petals of safflower, or a solution of carmine in ammonium hydroxide and rosewater perfumed with rose oil. A cream-based variant of rouge is schnouda, a colorless mixture of Alloxan with cold cream, which also colors the skin red.