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 152 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 152 recipes in total:
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| Alexanders Soup Origin: Britain | Creamed Alexanders Root Origin: Britain | Ius in elixam (Sauce for Boiled Meats) Origin: Roman |
| Alfredo Sauce Origin: Italy | Creamed Swedes Origin: Britain | Ius in Pisce Aurata (Sauce for Gilthead) Origin: Roman |
| Aliter Lenticulam (Lentils, Another Way) Origin: Roman | Creamed Turnips Origin: American | Izakaya Sakura Kuro (Japanese Black Curry) Origin: Japan |
| Anchovy Sauce Origin: Britain | Creme de Frango com Amendoim (Cream of Chicken with Peanuts) Origin: Angola | Japanese Curry Roux Origin: Japan |
| Aniseed Toadstool Velouté Sauce Origin: Britain | Crockpot Bayou Gumbo Origin: American | Judd mat Gaardebounen (Smoked Pork with Broad Beans) Origin: Luxembourg |
| Béchamel Origin: Britain | Crown Roast of Lamb Origin: Britain | ka-re-raice (Korean Curry Rice) Origin: Korea |
| Bacwn Berw a Saws Persli (Boiled Bacon and Parsley Sauce) Origin: Welsh | Curried Fireweed Shoots Origin: Canada | Kafta with Argan Oil (Syrian Meatballs with Argan Oil) Origin: Syria |
| Baked Cod and Egg Sauce Origin: Scotland | Curried Parsnip Soup Origin: Britain | Karē Raisu (Japanese Curry Rice) Origin: Japan |
| Beanpot Chowder Origin: British | Curried Vegetables Origin: East Africa | Katsu-karē (Cutlet Curry with Black Curry Sauce) Origin: Japan |
| Beef in Stout Origin: Ireland | Curry of Cod Origin: Britain | Kedgeree Fisherman's Pie with Winter Vegetable Topping Origin: Britain |
| Bermuda Fish Chowder Origin: Bermuda | Cyw Iâr Glan Teifi (Teifiside Chicken) Origin: Welsh | Kipper Cream Origin: Scotland |
| Binding Consistency White Sauce Origin: British | Devilled Kidneys Origin: Britain | Kotmis Satsivi (Roast Chicken with Walnut Sauce) Origin: Georgia |
| Bitterbal (Meat Croquettes) Origin: Aruba | Drawn Butter Sauce Origin: Britain | Krokèchi (Prawn Croquettes) Origin: Aruba |
| Blanquette d'Agneau au Curry (Curried Blanquettes of Lamb) Origin: Cote dIvoire | Extumer Lamb Roast Origin: Germany | Kuşburnu çorbası (Rosehip and Meatball Soup) Origin: Turkey |
| Bourguignon de cerf (Venison Bourguignon) Origin: France | Fërgesë e Tiranës me Mish Viçi (Tiranian Veal with Fried Cottage Cheese) Origin: Albania | Lækker mørbradgryde (Pork Tenderloin Casserole) Origin: Denmark |
| Bourguignon de cerf (Venison Bourguignon) Origin: New Caledonia | Fish Soup Origin: Scotland | Lamb Shank and Parsnip Pie Origin: New Zealand |
| Bulgarian Tarhana Soup Origin: Bulgaria | Fricassée of Turkey Origin: Britain | Lasagne al Forno Origin: Italy |
| Cabbage Au Gratin Origin: Montserrat | Georgian Walnut Sauce Origin: Georgia | Ligge Estren Porth Navas (Port Navas Oyster Soup) Origin: England |
| Canelones Origin: Spain | Goat Meat and Root Vegetable Stew in Ale Origin: Britain | Llysiau Gyda Saws Caws (Vegetables in a Cheese Sauce) Origin: Welsh |
| Canelones Origin: Andorra | Golwython Oen Mewn Saws Seidr (Lamb Cutlets in a Cider Sauce) Origin: Welsh | Long-method Béchamel Sauce Origin: France |
| Cath Fôr gyda Oren a Chennin (Skate with Orange and Leeks) Origin: Welsh | Goosegrass and Wild Greens Soup Origin: Britain | Macaroni Cheese Origin: British |
| Cauliflower Cheese Origin: Britain | Gratin Christophine (Chayote Gratin) Origin: Guadeloupe | Makaronia Pastitsio (Macaroni with Minced Meat and Bechamel Sauce) Origin: Cyprus |
| Celery Sauce Origin: British | Gratin de galettes aux crevettes (Gratin of Pancakes with Prawns and Mushrooms) Origin: France | Mallow Leaf Gumbo Origin: Britain |
| Cheese and Fish Pie Origin: Britain | Guard of Honour Origin: Britain | Maria Rundell's Chicken Curry Origin: Britain |
| Cheese Chips and Gravy Origin: Manx | Halva Origin: Iran | Marigold Cheese Soup Origin: Britain |
| Chicons Au Gratin (Endive Rolls in a Cheese Sauce) Origin: Belgium | Ham and Broccoli Stuffed Potatoes Origin: Ireland | Megrim Sole Olives with Squat Lobster Stuffing Origin: Britain |
| Chilli and Chocolate Sauce for Game Origin: British | Helawat al Jazr (Sweet Carrots with Cardamom) Origin: Iraq | Melted Butter Origin: Britain |
| Coating Consistency White Sauce Origin: Britain | Helle Aşı (Helle Soup) Origin: Turkey | Microwave Casseroled Pigeons in Port Wine Origin: Britain |
| Cod with Mustard Sauce Origin: Scotland | Hernekeitto (Finnish Pea and Ham Soup) Origin: Finland | Minutal Matianum (Pork with Apples) Origin: Roman |
| Colonial Goose Origin: Ireland | Hindle Wakes Origin: England | Mousse de Gibier (Mousse of Game) Origin: France |
| Conch Curry Coconut Banana Chowder Origin: Aruba | Hoender Pasteie (Boer Chicken Pie) Origin: South Africa | Mr Arnott's Currie Origin: Britain |
| Coq-au-Vin Origin: France | Irish Beef Stew Origin: Ireland | Mutton and Turnip Pie Origin: England |
| Cranc wedi Pobi â Bacwn wedi ei Fygu (Baked Crab with Smoked Bacon) Origin: Welsh | Irish Cabbage Parcels Origin: Ireland | |
| Cream of Asparagus Soup Origin: British | Ius in elixam (Sauce for Boiled Meats) Origin: Roman |
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