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 191 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 191 recipes in total:
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| Alexanders Soup Origin: Britain | Colonial Goose Origin: Ireland | Ham and Broccoli Stuffed Potatoes Origin: Ireland |
| Alfredo Sauce Origin: Italy | Conch Curry Coconut Banana Chowder Origin: Aruba | Helawat al Jazr (Sweet Carrots with Cardamom) Origin: Iraq |
| Aliter Lenticulam (Lentils, Another Way) Origin: Roman | Coq-au-Vin II Origin: France | Helle Aşı (Helle Soup) Origin: Turkey |
| Anchovy Sauce Origin: Britain | Cranc wedi Pobi â Bacwn wedi ei Fygu (Baked Crab with Smoked Bacon) Origin: Welsh | Hernekeitto (Finnish Pea and Ham Soup) Origin: Finland |
| Anginares Yemistes (Stuffed Artichokes) Origin: Cyprus | Cream of Asparagus Soup Origin: Britain | Hindle Wakes Origin: England |
| Aniseed Toadstool Velouté Sauce Origin: Britain | Creamed Alexanders Root Origin: Britain | Hoender Pasteie (Boer Chicken Pie) Origin: South Africa |
| Béchamel Origin: Britain | Creamed Swedes Origin: Britain | Irish Beef Stew Origin: Ireland |
| Bableves Csülökkel (Bean Soup with Knuckle of Pork) Origin: Hungary | Creamed Turnips Origin: American | Irish Cabbage Parcels Origin: Ireland |
| Bacwn Berw a Saws Persli (Boiled Bacon and Parsley Sauce) Origin: Welsh | Creme de Frango com Amendoim (Cream of Chicken with Peanuts) Origin: Angola | Ius in elixam (Sauce for Boiled Meats) Origin: Roman |
| Baked Cod and Egg Sauce Origin: Scotland | Crockpot Bayou Gumbo Origin: American | Ius in elixam (Sauce for Boiled Meats) Origin: Roman |
| Beanpot Chowder Origin: Britain | Crown Roast of Lamb Origin: Britain | Ius in Pisce Aurata (Sauce for Gilthead) Origin: Roman |
| Beef in Stout Origin: Ireland | Curried Fireweed Shoots Origin: Canada | Izakaya Sakura Kuro (Japanese Black Curry) Origin: Japan |
| Bermuda Fish Chowder Origin: Bermuda | Curried Parsnip Soup Origin: Britain | Japanese Curry Roux Origin: Japan |
| Binding Consistency White Sauce Origin: Britain | Curried Vegetables Origin: East Africa | Judd mat Gaardebounen (Smoked Pork with Broad Beans) Origin: Luxembourg |
| Bitterbal (Meat Croquettes) Origin: Aruba | Curry of Cod Origin: Britain | ka-re-raice (Korean Curry Rice) Origin: Korea |
| Blanquette d'Agneau au Curry (Curried Blanquettes of Lamb) Origin: Cote dIvoire | Cyw Iâr Glan Teifi (Teifiside Chicken) Origin: Welsh | Kafta with Argan Oil (Syrian Meatballs with Argan Oil) Origin: Syria |
| Bourguignon de cerf (Venison Bourguignon) Origin: France | Devilled Kidneys Origin: Britain | Karē Raisu (Japanese Curry Rice) Origin: Japan |
| Bourguignon de cerf (Venison Bourguignon) Origin: New Caledonia | Dracula's Revenge Origin: American | Katsu-karē (Cutlet Curry with Black Curry Sauce) Origin: Japan |
| Brown Gravy without Meat Origin: British | Drawn Butter Sauce Origin: Britain | Kedgeree Fisherman's Pie with Winter Vegetable Topping Origin: Britain |
| Brown Roux Origin: British | Escargot and Mushrooms in Garlic Sauce Origin: American | Kipper Cream Origin: Scotland |
| Bulgarian Tarhana Soup Origin: Bulgaria | Extumer Lamb Roast Origin: Germany | Kotmis Satsivi (Roast Chicken with Walnut Sauce) Origin: Georgia |
| Cabbage Au Gratin Origin: Montserrat | Fërgesë e Tiranës me Mish Viçi (Tiranian Veal with Fried Cottage Cheese) Origin: Albania | Koupepia (Stuffed Vine Leaves) Origin: Cyprus |
| Canelones Origin: Spain | Fish Soup Origin: Scotland | Krokèchi (Prawn Croquettes) Origin: Aruba |
| Canelones Origin: Andorra | Fricassée of Turkey Origin: Britain | Kuşburnu çorbası (Rosehip and Meatball Soup) Origin: Turkey |
| Cath Fôr gyda Oren a Chennin (Skate with Orange and Leeks) Origin: Welsh | Georgian Walnut Sauce Origin: Georgia | Lækker mørbradgryde (Pork Tenderloin Casserole) Origin: Denmark |
| Cauliflower Cheese Origin: Britain | Goat Meat and Root Vegetable Stew in Ale Origin: Britain | Lamb Shank and Parsnip Pie Origin: New Zealand |
| Celery Sauce Origin: Britain | Golwython Oen Mewn Saws Seidr (Lamb Cutlets in a Cider Sauce) Origin: Welsh | Lasagne al Forno Origin: Italy |
| Cheese and Fish Pie Origin: Britain | Goosegrass and Wild Greens Soup Origin: Britain | Liberian Prawn Bisque Origin: Liberia |
| Cheese Chips and Gravy Origin: Manx | Gratin Christophine (Chayote Gratin) Origin: Guadeloupe | Ligge Estren Porth Navas (Port Navas Oyster Soup) Origin: England |
| Chicken and Mushroom Pie Origin: Britain | Gratin de galettes aux crevettes (Gratin of Pancakes with Prawns and Mushrooms) Origin: France | Lingonberry Sauce Origin: Sweden |
| Chicons Au Gratin (Endive Rolls in a Cheese Sauce) Origin: Belgium | Grzyby w śmietanie (Mushrooms with Sour Cream) Origin: Poland | Llysiau Gyda Saws Caws (Vegetables in a Cheese Sauce) Origin: Welsh |
| Chilli and Chocolate Sauce for Game Origin: Britain | Guard of Honour Origin: Britain | Long-method Béchamel Sauce Origin: France |
| Coating Consistency White Sauce Origin: Britain | Guinness Cheese Sauce Origin: Ireland | |
| Cod with Mustard Sauce Origin: Scotland | Halva Origin: Iran |
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