Preparing a roux by blending flour with melted butter.
Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Roux along with all the recipes employing Roux presented on this site, with 249 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Roux recipes added to this site.
These recipes, all contain Roux as a major wild food ingredient.
Roux is a mixture comprised of equal parts melted butter and flour that is cooked in a pan and used as the base for thickening sauces. Traditionally a roux is used for white sauces such as Béchamel but it can also be used for thickening gravies and wine-based sauces.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Roux recipes added to this site.
These recipes, all contain Roux as a major wild food ingredient.
Roux is a mixture comprised of equal parts melted butter and flour that is cooked in a pan and used as the base for thickening sauces. Traditionally a roux is used for white sauces such as Béchamel but it can also be used for thickening gravies and wine-based sauces.
The alphabetical list of all Roux recipes on this site follows, (limited to 100 recipes per page). There are 249 recipes in total:
Page 1 of 3
| A ragoo of asparagus Origin: British | Cheese and Fish Pie Origin: Britain | Fowl Sauté with Mallow Cheeses Origin: British |
| A ragoo of oysters Origin: British | Cheese Chips and Gravy Origin: Manx | Fowl Sauté with Peas Origin: British |
| Alexanders Soup Origin: Britain | Chicken and Mushroom Pie Origin: Britain | French Beans à la Poulette Origin: British |
| Alfredo Sauce Origin: Italy | Chicons Au Gratin (Endive Rolls in a Cheese Sauce) Origin: Belgium | French Beans Maigre Origin: British |
| Aliter Lenticulam (Lentils, Another Way) Origin: Roman | Chilli and Chocolate Sauce for Game Origin: Britain | Fricaseed Artichokes Origin: British |
| Anchovy Sauce Origin: Britain | Coating Consistency White Sauce Origin: Britain | Fricassée of Turkey Origin: Britain |
| Anginares Yemistes (Stuffed Artichokes) Origin: Cyprus | Cod sounds broiled with gravy Origin: British | General Stock for Gravies Origin: British |
| Aniseed Toadstool Velouté Sauce Origin: Britain | Cod with Mustard Sauce Origin: Scotland | Georgian Walnut Sauce Origin: Georgia |
| Béchamel Origin: Britain | Colonial Goose Origin: Ireland | Giblet Soup Origin: British |
| Bableves Csülökkel (Bean Soup with Knuckle of Pork) Origin: Hungary | Conch Curry Coconut Banana Chowder Origin: Aruba | Goat Meat and Root Vegetable Stew in Ale Origin: Britain |
| Bacwn Berw a Saws Persli (Boiled Bacon and Parsley Sauce) Origin: Welsh | Coq-au-Vin II Origin: France | Golwython Oen Mewn Saws Seidr (Lamb Cutlets in a Cider Sauce) Origin: Welsh |
| Baked Carp Origin: British | Cranc wedi Pobi â Bacwn wedi ei Fygu (Baked Crab with Smoked Bacon) Origin: Welsh | Goosegrass and Wild Greens Soup Origin: Britain |
| Baked Cod and Egg Sauce Origin: Scotland | Crayfish Soup Origin: British | Gratin Christophine (Chayote Gratin) Origin: Guadeloupe |
| Beanpot Chowder Origin: Britain | Cream of Asparagus Soup Origin: Britain | Gratin de galettes aux crevettes (Gratin of Pancakes with Prawns and Mushrooms) Origin: France |
| Beef in Stout Origin: Ireland | Cream of Pumpkin Soup Origin: British | Grzyby w śmietanie (Mushrooms with Sour Cream) Origin: Poland |
| Bermuda Fish Chowder Origin: Bermuda | Creamed Alexanders Root Origin: Britain | Guard of Honour Origin: Britain |
| Binding Consistency White Sauce Origin: Britain | Creamed Swedes Origin: Britain | Guinness Cheese Sauce Origin: Ireland |
| Bitterbal (Meat Croquettes) Origin: Aruba | Creamed Turnips Origin: American | Halva Origin: Iran |
| Blanquette d'Agneau au Curry (Curried Blanquettes of Lamb) Origin: Cote dIvoire | Creme de Frango com Amendoim (Cream of Chicken with Peanuts) Origin: Angola | Ham and Broccoli Stuffed Potatoes Origin: Ireland |
| Bonne Femme Soup Origin: British | Crockpot Bayou Gumbo Origin: American | Helawat al Jazr (Sweet Carrots with Cardamom) Origin: Iraq |
| Bourguignon de cerf (Venison Bourguignon) Origin: France | Crown Roast of Lamb Origin: Britain | Helle Aşı (Helle Soup) Origin: Turkey |
| Bourguignon de cerf (Venison Bourguignon) Origin: New Caledonia | Curried Fireweed Shoots Origin: Canada | Hernekeitto (Finnish Pea and Ham Soup) Origin: Finland |
| Brown Gravy without Meat Origin: British | Curried Parsnip Soup Origin: Britain | Hindle Wakes Origin: England |
| Brown Roux Origin: British | Curried Vegetables Origin: East Africa | Hoender Pasteie (Boer Chicken Pie) Origin: South Africa |
| Brown Sauce Origin: British | Curry of Cod Origin: Britain | Irish Beef Stew Origin: Ireland |
| Bulgarian Tarhana Soup Origin: Bulgaria | Cyw Iâr Glan Teifi (Teifiside Chicken) Origin: Welsh | Irish Cabbage Parcels Origin: Ireland |
| Cabbage Au Gratin Origin: Montserrat | Devilled Kidneys Origin: Britain | Italian Mutton Cutlets Origin: British |
| Calf's Liver and Bacon Origin: British | Dracula's Revenge Origin: American | Ius in elixam (Sauce for Boiled Meats) Origin: Roman |
| Calf's Liver aux Fines Herbes with Sauce Piquante Origin: British | Drawn Butter Sauce Origin: Britain | Ius in elixam (Sauce for Boiled Meats) Origin: Roman |
| Canelones Origin: Spain | Escargot and Mushrooms in Garlic Sauce Origin: American | Ius in Pisce Aurata (Sauce for Gilthead) Origin: Roman |
| Canelones Origin: Andorra | Exeter Stew Origin: England | Izakaya Sakura Kuro (Japanese Black Curry) Origin: Japan |
| Cath Fôr gyda Oren a Chennin (Skate with Orange and Leeks) Origin: Welsh | Extumer Lamb Roast Origin: Germany | Japanese Curry Roux Origin: Japan |
| Cauliflower Cheese Origin: Britain | Fërgesë e Tiranës me Mish Viçi (Tiranian Veal with Fried Cottage Cheese) Origin: Albania | |
| Celery Sauce Origin: Britain | Fish Soup Origin: Scotland |
Page 1 of 3