Glossary R
Rounded refers to a full-bodied wine with a velvety flavour; None of the individual flavours dominate, none is overshadowed by the others
Roux refers to a mixture of flour and fat used to thicken sauces, soups, and stews. Though usually made with butter, Rouxs are also made with bacon or poultry fats, margarine, and vegetable oil. The mixture is cooked for a brief time to remove the raw taste of the starch from the flour. Longer cooking results in a darker color, which is favorable in Creole cooking where Rouxs are cooked for long periods until they reach a dark brown color.
Rødgrød Med Fløde refers to Denmark's fruit dish ; a fruit stew which is made of fresh berries like redcurrants, raspberries and blackcurrants, which are boiled until soft. The juice is sweetened and thickened, and the dish is then served with cream or milk.
This fruit stew is very similar to Rote Grütze which is a popular dessert in Northern part of Germany, particularly Bremen and Hamburg.