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 trcipes employing Roux presented on this site, with 174 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 174 recipes in total:
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| Alexanders Soup Origin: Britain | Cranc wedi Pobi â Bacwn wedi ei Fygu (Baked Crab with Smoked Bacon) Origin: Welsh | Irish Beef Stew Origin: Ireland |
| Alfredo Sauce Origin: Italy | Cream of Asparagus Soup Origin: Britain | Irish Cabbage Parcels Origin: Ireland |
| Aliter Lenticulam (Lentils, Another Way) Origin: Roman | Creamed Alexanders Root Origin: Britain | Ius in elixam (Sauce for Boiled Meats) Origin: Roman |
| Anchovy Sauce Origin: Britain | Creamed Swedes Origin: Britain | Ius in elixam (Sauce for Boiled Meats) Origin: Roman |
| Anginares Yemistes (Stuffed Artichokes) Origin: Cyprus | Creamed Turnips Origin: American | Ius in Pisce Aurata (Sauce for Gilthead) Origin: Roman |
| Aniseed Toadstool Velouté Sauce Origin: Britain | Creme de Frango com Amendoim (Cream of Chicken with Peanuts) Origin: Angola | Izakaya Sakura Kuro (Japanese Black Curry) Origin: Japan |
| Béchamel Origin: Britain | Crockpot Bayou Gumbo Origin: American | Japanese Curry Roux Origin: Japan |
| Bacwn Berw a Saws Persli (Boiled Bacon and Parsley Sauce) Origin: Welsh | Crown Roast of Lamb Origin: Britain | Judd mat Gaardebounen (Smoked Pork with Broad Beans) Origin: Luxembourg |
| Baked Cod and Egg Sauce Origin: Scotland | Curried Fireweed Shoots Origin: Canada | ka-re-raice (Korean Curry Rice) Origin: Korea |
| Beanpot Chowder Origin: Britain | Curried Parsnip Soup Origin: Britain | Kafta with Argan Oil (Syrian Meatballs with Argan Oil) Origin: Syria |
| Beef in Stout Origin: Ireland | Curried Vegetables Origin: East Africa | Karē Raisu (Japanese Curry Rice) Origin: Japan |
| Bermuda Fish Chowder Origin: Bermuda | Curry of Cod Origin: Britain | Katsu-karē (Cutlet Curry with Black Curry Sauce) Origin: Japan |
| Binding Consistency White Sauce Origin: Britain | Cyw Iâr Glan Teifi (Teifiside Chicken) Origin: Welsh | Kedgeree Fisherman's Pie with Winter Vegetable Topping Origin: Britain |
| Bitterbal (Meat Croquettes) Origin: Aruba | Devilled Kidneys Origin: Britain | Kipper Cream Origin: Scotland |
| Blanquette d'Agneau au Curry (Curried Blanquettes of Lamb) Origin: Cote dIvoire | Drawn Butter Sauce Origin: Britain | Kotmis Satsivi (Roast Chicken with Walnut Sauce) Origin: Georgia |
| Bourguignon de cerf (Venison Bourguignon) Origin: France | Escargot and Mushrooms in Garlic Sauce Origin: American | Koupepia (Stuffed Vine Leaves) Origin: Cyprus |
| Bourguignon de cerf (Venison Bourguignon) Origin: New Caledonia | Extumer Lamb Roast Origin: Germany | Krokèchi (Prawn Croquettes) Origin: Aruba |
| Bulgarian Tarhana Soup Origin: Bulgaria | Fërgesë e Tiranës me Mish Viçi (Tiranian Veal with Fried Cottage Cheese) Origin: Albania | Kuşburnu çorbası (Rosehip and Meatball Soup) Origin: Turkey |
| Cabbage Au Gratin Origin: Montserrat | Fish Soup Origin: Scotland | Lækker mørbradgryde (Pork Tenderloin Casserole) Origin: Denmark |
| Canelones Origin: Spain | Fricassée of Turkey Origin: Britain | Lamb Shank and Parsnip Pie Origin: New Zealand |
| Canelones Origin: Andorra | Georgian Walnut Sauce Origin: Georgia | Lasagne al Forno Origin: Italy |
| Cath Fôr gyda Oren a Chennin (Skate with Orange and Leeks) Origin: Welsh | Goat Meat and Root Vegetable Stew in Ale Origin: Britain | Liberian Prawn Bisque Origin: Liberia |
| Cauliflower Cheese Origin: Britain | Golwython Oen Mewn Saws Seidr (Lamb Cutlets in a Cider Sauce) Origin: Welsh | Ligge Estren Porth Navas (Port Navas Oyster Soup) Origin: England |
| Celery Sauce Origin: Britain | Goosegrass and Wild Greens Soup Origin: Britain | Llysiau Gyda Saws Caws (Vegetables in a Cheese Sauce) Origin: Welsh |
| Cheese and Fish Pie Origin: Britain | Gratin Christophine (Chayote Gratin) Origin: Guadeloupe | Long-method Béchamel Sauce Origin: France |
| Cheese Chips and Gravy Origin: Manx | Gratin de galettes aux crevettes (Gratin of Pancakes with Prawns and Mushrooms) Origin: France | Macaroni Cheese Origin: Britain |
| Chicken and Mushroom Pie Origin: Britain | Guard of Honour Origin: Britain | Makaronia Pastitsio (Macaroni with Minced Meat and Bechamel Sauce) Origin: Cyprus |
| Chicons Au Gratin (Endive Rolls in a Cheese Sauce) Origin: Belgium | Halva Origin: Iran | Makaronia tou Fournou (Oven-baked Macaroni with Layers of Minced Meat) Origin: Cyprus |
| Chilli and Chocolate Sauce for Game Origin: Britain | Ham and Broccoli Stuffed Potatoes Origin: Ireland | Mallow Leaf Gumbo Origin: Britain |
| Coating Consistency White Sauce Origin: Britain | Helawat al Jazr (Sweet Carrots with Cardamom) Origin: Iraq | Maria Rundell's Chicken Curry Origin: Britain |
| Cod with Mustard Sauce Origin: Scotland | Helle Aşı (Helle Soup) Origin: Turkey | Marigold Cheese Soup Origin: Britain |
| Colonial Goose Origin: Ireland | Hernekeitto (Finnish Pea and Ham Soup) Origin: Finland | Megrim Sole Olives with Squat Lobster Stuffing Origin: Britain |
| Conch Curry Coconut Banana Chowder Origin: Aruba | Hindle Wakes Origin: England | |
| Coq-au-Vin II Origin: France | Hoender Pasteie (Boer Chicken Pie) Origin: South Africa |
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