FabulousFusionFood's Cook's Guide for Roux Home Page

Preparing a roux by blending flour with melted butter 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 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.




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
Pulë 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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