Linked from

The 6 pages that link to Roux, each with the reason it gives.

• Starch gelatinizationRelated: Its thickening depends on starch gelatinizing after liquid is added.

• Marie-Antoine CarêmeRelated: Roux supplied a basic thickening method underlying several sauces in Carême's system.

• Cream soupRelated: A roux thickens many cream soups before liquid and dairy are added.

• CroquetteRelated: A firm roux-based filling helps croquettes keep their shape before frying.

• FricasseeRelated: A roux can thicken the white sauce used to braise fricassee.