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 143 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 143 recipes in total:
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| Alexanders Soup Origin: Britain | Creamed Swedes Origin: Britain | Ius in Pisce Aurata (Sauce for Gilthead) Origin: Roman |
| Alfredo Sauce Origin: Italy | Creamed Turnips Origin: American | Izakaya Sakura Kuro (Japanese Black Curry) Origin: Japan |
| Aliter Lenticulam (Lentils, Another Way) Origin: Roman | Creme de Frango com Amendoim (Cream of Chicken with Peanuts) Origin: Angola | Japanese Curry Roux Origin: Japan |
| Anchovy Sauce Origin: Britain | Crockpot Bayou Gumbo Origin: American | Judd mat Gaardebounen (Smoked Pork with Broad Beans) Origin: Luxembourg |
| Aniseed Toadstool Velouté Sauce Origin: Britain | Crown Roast of Lamb Origin: Britain | ka-re-raice (Korean Curry Rice) Origin: Korea |
| Béchamel Origin: Britain | Curried Fireweed Shoots Origin: Canada | Kafta with Argan Oil (Syrian Meatballs with Argan Oil) Origin: Syria |
| Bacwn Berw a Saws Persli (Boiled Bacon and Parsley Sauce) Origin: Welsh | Curried Parsnip Soup Origin: Britain | Karē Raisu (Japanese Curry Rice) Origin: Japan |
| Baked Cod and Egg Sauce Origin: Scotland | Curried Vegetables Origin: East Africa | Katsu-karē (Cutlet Curry with Black Curry Sauce) Origin: Japan |
| Beanpot Chowder Origin: British | Curry of Cod Origin: Britain | Kedgeree Fisherman's Pie with Winter Vegetable Topping Origin: Britain |
| Beef in Stout Origin: Ireland | Cyw Iâr Glan Teifi (Teifiside Chicken) Origin: Welsh | Kipper Cream Origin: Scotland |
| Bermuda Fish Chowder Origin: Bermuda | Devilled Kidneys Origin: Britain | Kotmis Satsivi (Roast Chicken with Walnut Sauce) Origin: Georgia |
| Binding Consistency White Sauce Origin: British | Drawn Butter Sauce Origin: Britain | Krokèchi (Prawn Croquettes) Origin: Aruba |
| Bitterbal (Meat Croquettes) Origin: Aruba | Extumer Lamb Roast Origin: Germany | Kuşburnu çorbası (Rosehip and Meatball Soup) Origin: Turkey |
| Blanquette d'Agneau au Curry (Curried Blanquettes of Lamb) Origin: Cote dIvoire | 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: France | Fish Soup Origin: Scotland | Lasagne al Forno Origin: Italy |
| Bourguignon de cerf (Venison Bourguignon) Origin: New Caledonia | Fricassée of Turkey Origin: Britain | Ligge Estren Porth Navas (Port Navas Oyster Soup) Origin: England |
| Bulgarian Tarhana Soup Origin: Bulgaria | Georgian Walnut Sauce Origin: Georgia | Llysiau Gyda Saws Caws (Vegetables in a Cheese Sauce) Origin: Welsh |
| Cabbage Au Gratin Origin: Montserrat | Goat Meat and Root Vegetable Stew in Ale Origin: Britain | Makaronia Pastitsio (Macaroni with Minced Meat and Bechamel Sauce) Origin: Cyprus |
| Canelones Origin: Spain | Golwython Oen Mewn Saws Seidr (Lamb Cutlets in a Cider Sauce) Origin: Welsh | Mallow Leaf Gumbo Origin: Britain |
| Canelones Origin: Andorra | Goosegrass and Wild Greens Soup Origin: Britain | Maria Rundell's Chicken Curry Origin: Britain |
| Cath Fôr gyda Oren a Chennin (Skate with Orange and Leeks) Origin: Welsh | Gratin Christophine (Chayote Gratin) Origin: Guadeloupe | Marigold Cheese Soup Origin: Britain |
| Cauliflower Cheese Origin: Britain | Gratin de galettes aux crevettes (Gratin of Pancakes with Prawns and Mushrooms) Origin: France | Megrim Sole Olives with Squat Lobster Stuffing Origin: Britain |
| Cheese and Fish Pie Origin: Britain | Guard of Honour Origin: Britain | Melted Butter Origin: Britain |
| Cheese Chips and Gravy Origin: Manx | Halva Origin: Iran | Microwave Casseroled Pigeons in Port Wine Origin: Britain |
| Chicons Au Gratin (Endive Rolls in a Cheese Sauce) Origin: Belgium | Ham and Broccoli Stuffed Potatoes Origin: Ireland | Minutal Matianum (Pork with Apples) Origin: Roman |
| Chilli and Chocolate Sauce for Game Origin: British | Helawat al Jazr (Sweet Carrots with Cardamom) Origin: Iraq | Mousse de Gibier (Mousse of Game) Origin: France |
| Coating Consistency White Sauce Origin: Britain | Helle Aşı (Helle Soup) Origin: Turkey | Mr Arnott's Currie Origin: Britain |
| Cod with Mustard Sauce Origin: Scotland | Hernekeitto (Finnish Pea and Ham Soup) Origin: Finland | Mutton and Turnip Pie Origin: England |
| Colonial Goose Origin: Ireland | Hindle Wakes Origin: England | Nihari Lamb Origin: Pakistan |
| Conch Curry Coconut Banana Chowder Origin: Aruba | Hoender Pasteie (Boer Chicken Pie) Origin: South Africa | Nyama na Irio (Meat with Corn) Origin: Kenya |
| Coq-au-Vin Origin: France | Irish Beef Stew Origin: Ireland | Ottogi Karē (Ottogi Curry) Origin: Korea |
| Cranc wedi Pobi â Bacwn wedi ei Fygu (Baked Crab with Smoked Bacon) Origin: Welsh | Irish Cabbage Parcels Origin: Ireland | Oven-baked Macaroni and Cheese Origin: American |
| Cream of Asparagus Soup Origin: British | Ius in elixam (Sauce for Boiled Meats) Origin: Roman | |
| Creamed Alexanders Root Origin: Britain | Ius in elixam (Sauce for Boiled Meats) Origin: Roman |
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