
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 128 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 128 recipes in total:
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Alexanders Soup Origin: Britain | Crockpot Bayou Gumbo Origin: American | Kotmis Satsivi (Roast Chicken with Walnut Sauce) Origin: Georgia |
Alfredo Sauce Origin: Italy | Crown Roast of Lamb Origin: Britain | Krokèchi (Prawn Croquettes) Origin: Aruba |
Aliter Lenticulam (Lentils, Another Way) Origin: Roman | Curried Fireweed Shoots Origin: Canada | Kuşburnu çorbası (Rosehip and Meatball Soup) Origin: Turkey |
Anchovy Sauce Origin: Britain | Curried Parsnip Soup Origin: Britain | Lækker mørbradgryde (Pork Tenderloin Casserole) Origin: Denmark |
Aniseed Toadstool Velouté Sauce Origin: Britain | Curried Vegetables Origin: East Africa | Lasagne al Forno Origin: Italy |
Béchamel Origin: Britain | Curry of Cod Origin: Britain | Ligge Estren Porth Navas (Port Navas Oyster Soup) Origin: England |
Bacwn Berw a Saws Persli (Boiled Bacon and Parsley Sauce) Origin: Welsh | Cyw Iâr Glan Teifi (Teifiside Chicken) Origin: Welsh | Llysiau Gyda Saws Caws (Vegetables in a Cheese Sauce) Origin: Welsh |
Baked Cod and Egg Sauce Origin: Scotland | Devilled Kidneys Origin: Britain | Makaronia Pastitsio (Macaroni with Minced Meat and Bechamel Sauce) Origin: Cyprus |
Beanpot Chowder Origin: British | Drawn Butter Sauce Origin: Britain | Mallow Leaf Gumbo Origin: Britain |
Beef in Stout Origin: Ireland | Extumer Lamb Roast Origin: Germany | Maria Rundell's Chicken Curry Origin: Britain |
Bermuda Fish Chowder Origin: Bermuda | Fërgesë e Tiranës me Mish Viçi (Tiranian Veal with Fried Cottage Cheese) Origin: Albania | Marigold Cheese Soup Origin: Britain |
Binding Consistency White Sauce Origin: British | Fish Soup Origin: Scotland | Megrim Sole Olives with Squat Lobster Stuffing Origin: Britain |
Bitterbal (Meat Croquettes) Origin: Aruba | Fricassée of Turkey Origin: Britain | Melted Butter Origin: Britain |
Blanquette d'Agneau au Curry (Curried Blanquettes of Lamb) Origin: Cote dIvoire | Goat Meat and Root Vegetable Stew in Ale Origin: Britain | Microwave Casseroled Pigeons in Port Wine Origin: Britain |
Bulgarian Tarhana Soup Origin: Bulgaria | Golwython Oen Mewn Saws Seidr (Lamb Cutlets in a Cider Sauce) Origin: Welsh | Minutal Matianum (Pork with Apples) Origin: Roman |
Cabbage Au Gratin Origin: Montserrat | Goosegrass and Wild Greens Soup Origin: Britain | Mousse de Gibier (Mousse of Game) Origin: France |
Canelones Origin: Spain | Gratin Christophine (Chayote Gratin) Origin: Guadeloupe | Mr Arnott's Currie Origin: Britain |
Canelones Origin: Andorra | Gratin de galettes aux crevettes (Gratin of Pancakes with Prawns and Mushrooms) Origin: France | Mutton and Turnip Pie Origin: England |
Cath Fôr gyda Oren a Chennin (Skate with Orange and Leeks) Origin: Welsh | Guard of Honour Origin: Britain | Nihari Lamb Origin: Pakistan |
Cauliflower Cheese Origin: Britain | Halva Origin: Iran | Nyama na Irio (Meat with Corn) Origin: Kenya |
Cheese and Fish Pie Origin: Britain | Ham and Broccoli Stuffed Potatoes Origin: Ireland | Ottogi Karē (Ottogi Curry) Origin: Korea |
Cheese Chips and Gravy Origin: Manx | Hoender Pasteie (Boer Chicken Pie) Origin: South Africa | Oven-baked Macaroni and Cheese Origin: American |
Chilli and Chocolate Sauce for Game Origin: British | Irish Beef Stew Origin: Ireland | Pastai Pysgotwr (Fisherman's Pie) Origin: Welsh |
Coating Consistency White Sauce Origin: Britain | Irish Cabbage Parcels Origin: Ireland | Pastai'r Bwthyn (Cottage-style Pie) Origin: Welsh |
Cod with Mustard Sauce Origin: Scotland | Ius in elixam (Sauce for Boiled Meats) Origin: Roman | Piquante Sauce Origin: American |
Colonial Goose Origin: Ireland | Ius in elixam (Sauce for Boiled Meats) Origin: Roman | Plain Gillie's Venison Origin: Scotland |
Conch Curry Coconut Banana Chowder Origin: Aruba | Ius in Pisce Aurata (Sauce for Gilthead) Origin: Roman | Plain Scots Fish and Sauce Soup Origin: Scotland |
Coq-au-Vin Origin: France | Izakaya Sakura Kuro (Japanese Black Curry) Origin: Japan | Pollack Pie with Crushed Potato Topping Origin: Britain |
Cranc wedi Pobi â Bacwn wedi ei Fygu (Baked Crab with Smoked Bacon) Origin: Welsh | Japanese Curry Roux Origin: Japan | Pressure Cooker Cajun Meatball Stew Origin: American |
Cream of Asparagus Soup Origin: British | ka-re-raice (Korean Curry Rice) Origin: Korea | Pressure Cooker Kareraisu (Pressure Cooker Japanese Curry) Origin: Japan |
Creamed Alexanders Root Origin: Britain | Karē Raisu (Japanese Curry Rice) Origin: Japan | PulĂ« me Arra (Chicken with Walnuts) Origin: Albania |
Creamed Swedes Origin: Britain | Katsu-karē (Cutlet Curry with Black Curry Sauce) Origin: Japan | Pullum Leucozomus (Chicken with White Sauce) Origin: Roman |
Creamed Turnips Origin: American | Kedgeree Fisherman's Pie with Winter Vegetable Topping Origin: Britain | |
Creme de Frango com Amendoim (Cream of Chicken with Peanuts) Origin: Angola | Kipper Cream Origin: Scotland |
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