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 119 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 119 recipes in total:
Page 1 of 2
| Alexanders Soup Origin: Britain | Curried Vegetables Origin: East Africa | Mallow Leaf Gumbo Origin: Britain |
| Alfredo Sauce Origin: Italy | Curry of Cod Origin: Britain | Maria Rundell's Chicken Curry Origin: Britain |
| Aliter Lenticulam (Lentils, Another Way) Origin: Roman | Cyw Iâr Glan Teifi (Teifiside Chicken) Origin: Welsh | Marigold Cheese Soup Origin: Britain |
| Anchovy Sauce Origin: Britain | Devilled Kidneys Origin: Britain | Megrim Sole Olives with Squat Lobster Stuffing Origin: Britain |
| Aniseed Toadstool Velouté Sauce Origin: Britain | Drawn Butter Sauce Origin: Britain | Melted Butter Origin: Britain |
| Béchamel Origin: Britain | Extumer Lamb Roast Origin: Germany | Microwave Casseroled Pigeons in Port Wine 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 | Minutal Matianum (Pork with Apples) Origin: Roman |
| Baked Cod and Egg Sauce Origin: Scotland | Fish Soup Origin: Scotland | Mousse de Gibier (Mousse of Game) Origin: France |
| Beanpot Chowder Origin: British | Fricassée of Turkey Origin: Britain | Mr Arnott's Currie Origin: Britain |
| Beef in Stout Origin: Ireland | Goat Meat and Root Vegetable Stew in Ale Origin: Britain | Mutton and Turnip Pie Origin: England |
| Bermuda Fish Chowder Origin: Bermuda | Golwython Oen Mewn Saws Seidr (Lamb Cutlets in a Cider Sauce) Origin: Welsh | Nihari Lamb Origin: Pakistan |
| Binding Consistency White Sauce Origin: British | Goosegrass and Wild Greens Soup Origin: Britain | Nyama na Irio (Meat with Corn) Origin: Kenya |
| Bitterbal (Meat Croquettes) Origin: Aruba | Gratin de galettes aux crevettes (Gratin of Pancakes with Prawns and Mushrooms) Origin: France | Ottogi Karē (Ottogi Curry) Origin: Korea |
| Blanquette d'Agneau au Curry (Curried Blanquettes of Lamb) Origin: Cote dIvoire | Guard of Honour Origin: Britain | Oven-baked Macaroni and Cheese Origin: American |
| Bulgarian Tarhana Soup Origin: Bulgaria | Ham and Broccoli Stuffed Potatoes Origin: Ireland | Pastai Pysgotwr (Fisherman's Pie) Origin: Welsh |
| Cath Fôr gyda Oren a Chennin (Skate with Orange and Leeks) Origin: Welsh | Hoender Pasteie (Boer Chicken Pie) Origin: South Africa | Pastai'r Bwthyn (Cottage-style Pie) Origin: Welsh |
| Cauliflower Cheese Origin: Britain | Irish Beef Stew Origin: Ireland | Piquante Sauce Origin: American |
| Cheese and Fish Pie Origin: Britain | Irish Cabbage Parcels Origin: Ireland | Plain Gillie's Venison Origin: Scotland |
| Cheese Chips and Gravy Origin: Manx | Ius in elixam (Sauce for Boiled Meats) Origin: Roman | Plain Scots Fish and Sauce Soup Origin: Scotland |
| Coating Consistency White Sauce Origin: Britain | Ius in elixam (Sauce for Boiled Meats) Origin: Roman | Pollack Pie with Crushed Potato Topping Origin: Britain |
| Cod with Mustard Sauce Origin: Scotland | Ius in Pisce Aurata (Sauce for Gilthead) Origin: Roman | Pressure Cooker Cajun Meatball Stew Origin: American |
| Colonial Goose Origin: Ireland | Izakaya Sakura Kuro (Japanese Black Curry) Origin: Japan | Pressure Cooker Kareraisu (Pressure Cooker Japanese Curry) Origin: Japan |
| Conch Curry Coconut Banana Chowder Origin: Aruba | Japanese Curry Roux Origin: Japan | Pulë me Arra (Chicken with Walnuts) Origin: Albania |
| Coq-au-Vin Origin: France | ka-re-raice (Korean Curry Rice) Origin: Korea | Pullum Leucozomus (Chicken with White Sauce) Origin: Roman |
| Cranc wedi Pobi â Bacwn wedi ei Fygu (Baked Crab with Smoked Bacon) Origin: Welsh | Karē Raisu (Japanese Curry Rice) Origin: Japan | Pwdin Efa (Eve's Pudding) Origin: Welsh |
| Cream of Asparagus Soup Origin: British | Katsu-karē (Cutlet Curry with Black Curry Sauce) Origin: Japan | Roast Pork with Cider Gravy Origin: Britain |
| Creamed Alexanders Root Origin: Britain | Kedgeree Fisherman's Pie with Winter Vegetable Topping Origin: Britain | Roast Pork with Crackling Origin: Britain |
| Creamed Swedes Origin: Britain | Kipper Cream Origin: Scotland | Sŵffle Cennin (Leek Mousses) Origin: Welsh |
| Creamed Turnips Origin: American | Kotmis Satsivi (Roast Chicken with Walnut Sauce) Origin: Georgia | Sauce Bâtarde Origin: France |
| Creme de Frango com Amendoim (Cream of Chicken with Peanuts) Origin: Angola | Krokèchi (Prawn Croquettes) Origin: Aruba | Sauce Blanche Origin: France |
| Crockpot Bayou Gumbo Origin: American | Lasagne al Forno Origin: Italy | Sauce Genevoise II Origin: France |
| Crown Roast of Lamb Origin: Britain | Ligge Estren Porth Navas (Port Navas Oyster Soup) Origin: England | Sauce Nantua Origin: France |
| Curried Fireweed Shoots Origin: Canada | Llysiau Gyda Saws Caws (Vegetables in a Cheese Sauce) Origin: Welsh | |
| Curried Parsnip Soup Origin: Britain | Makaronia Pastitsio (Macaroni with Minced Meat and Bechamel Sauce) Origin: Cyprus |
Page 1 of 2