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 Roux containing recipes presented on this site, with 121 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 121 recipes in total:
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| Alexanders Soup Origin: Britain | Curried Vegetables Origin: East Africa | Llysiau Gyda Saws Caws (Vegetables in a Cheese Sauce) Origin: Welsh |
| Alfredo Sauce Origin: Italy | Curry of Cod Origin: Britain | Makaronia Pastitsio (Macaroni with Minced Meat and Bechamel Sauce) Origin: Cyprus |
| Aliter Lenticulam (Lentils, Another Way) Origin: Roman | Cyw Iâr Glan Teifi (Teifiside Chicken) Origin: Welsh | Mallow Leaf Gumbo Origin: Britain |
| Anchovy Sauce Origin: Britain | Devilled Kidneys Origin: Britain | Maria Rundell's Chicken Curry Origin: Britain |
| Aniseed Toadstool Velouté Sauce Origin: Britain | Drawn Butter Sauce Origin: Britain | Marigold Cheese Soup Origin: Britain |
| Béchamel Origin: Britain | Extumer Lamb Roast Origin: Germany | Megrim Sole Olives with Squat Lobster Stuffing Origin: Britain |
| Bacwn Berw a Saws Persli (Boiled Bacon and Parsley Sauce) Origin: Welsh | Fërgesë e Tiranës me Mish Viçi (Tiranian Veal with Fried Cottage Cheese) Origin: Albania | Melted Butter Origin: Britain |
| Baked Cod and Egg Sauce Origin: Scotland | Fish Soup Origin: Scotland | Microwave Casseroled Pigeons in Port Wine Origin: Britain |
| Beanpot Chowder Origin: British | Fricassée of Turkey Origin: Britain | Minutal Matianum (Pork with Apples) Origin: Roman |
| Beef in Stout Origin: Ireland | Goat Meat and Root Vegetable Stew in Ale Origin: Britain | Mousse de Gibier (Mousse of Game) Origin: France |
| Bermuda Fish Chowder Origin: Bermuda | Golwython Oen Mewn Saws Seidr (Lamb Cutlets in a Cider Sauce) Origin: Welsh | Mr Arnott's Currie Origin: Britain |
| Binding Consistency White Sauce Origin: British | Goosegrass and Wild Greens Soup Origin: Britain | Mutton and Turnip Pie Origin: England |
| Bitterbal (Meat Croquettes) Origin: Aruba | Gratin Christophine (Chayote Gratin) Origin: Guadeloupe | Nihari Lamb Origin: Pakistan |
| Blanquette d'Agneau au Curry (Curried Blanquettes of Lamb) Origin: Cote dIvoire | Gratin de galettes aux crevettes (Gratin of Pancakes with Prawns and Mushrooms) Origin: France | Nyama na Irio (Meat with Corn) Origin: Kenya |
| Bulgarian Tarhana Soup Origin: Bulgaria | Guard of Honour Origin: Britain | Ottogi Karē (Ottogi Curry) Origin: Korea |
| Cath Fôr gyda Oren a Chennin (Skate with Orange and Leeks) Origin: Welsh | Halva Origin: Iran | Oven-baked Macaroni and Cheese Origin: American |
| Cauliflower Cheese Origin: Britain | Ham and Broccoli Stuffed Potatoes Origin: Ireland | Pastai Pysgotwr (Fisherman's Pie) Origin: Welsh |
| Cheese and Fish Pie Origin: Britain | Hoender Pasteie (Boer Chicken Pie) Origin: South Africa | Pastai'r Bwthyn (Cottage-style Pie) Origin: Welsh |
| Cheese Chips and Gravy Origin: Manx | Irish Beef Stew Origin: Ireland | Piquante Sauce Origin: American |
| Coating Consistency White Sauce Origin: Britain | Irish Cabbage Parcels Origin: Ireland | Plain Gillie's Venison Origin: Scotland |
| Cod with Mustard Sauce Origin: Scotland | Ius in elixam (Sauce for Boiled Meats) Origin: Roman | Plain Scots Fish and Sauce Soup Origin: Scotland |
| Colonial Goose Origin: Ireland | Ius in elixam (Sauce for Boiled Meats) Origin: Roman | Pollack Pie with Crushed Potato Topping Origin: Britain |
| Conch Curry Coconut Banana Chowder Origin: Aruba | Ius in Pisce Aurata (Sauce for Gilthead) Origin: Roman | Pressure Cooker Cajun Meatball Stew Origin: American |
| Coq-au-Vin Origin: France | Izakaya Sakura Kuro (Japanese Black Curry) Origin: Japan | Pressure Cooker Kareraisu (Pressure Cooker Japanese Curry) Origin: Japan |
| Cranc wedi Pobi â Bacwn wedi ei Fygu (Baked Crab with Smoked Bacon) Origin: Welsh | Japanese Curry Roux Origin: Japan | Pulë me Arra (Chicken with Walnuts) Origin: Albania |
| Cream of Asparagus Soup Origin: British | ka-re-raice (Korean Curry Rice) Origin: Korea | Pullum Leucozomus (Chicken with White Sauce) Origin: Roman |
| Creamed Alexanders Root Origin: Britain | Karē Raisu (Japanese Curry Rice) Origin: Japan | Pwdin Efa (Eve's Pudding) Origin: Welsh |
| Creamed Swedes Origin: Britain | Katsu-karē (Cutlet Curry with Black Curry Sauce) Origin: Japan | Roast Pork with Cider Gravy Origin: Britain |
| Creamed Turnips Origin: American | Kedgeree Fisherman's Pie with Winter Vegetable Topping Origin: Britain | Roast Pork with Crackling Origin: Britain |
| Creme de Frango com Amendoim (Cream of Chicken with Peanuts) Origin: Angola | Kipper Cream Origin: Scotland | Sŵffle Cennin (Leek Mousses) Origin: Welsh |
| Crockpot Bayou Gumbo Origin: American | Kotmis Satsivi (Roast Chicken with Walnut Sauce) Origin: Georgia | Sauce Bâtarde Origin: France |
| Crown Roast of Lamb Origin: Britain | Krokèchi (Prawn Croquettes) Origin: Aruba | Sauce Blanche Origin: France |
| Curried Fireweed Shoots Origin: Canada | Lasagne al Forno Origin: Italy | |
| Curried Parsnip Soup Origin: Britain | Ligge Estren Porth Navas (Port Navas Oyster Soup) Origin: England |
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