R

Refreshing

This term shares its definition with “shocking” which is to plunge vegetables into ice cold water in order to stop the cooking process

Remouillage

Sometimes referred to as a second stock, remouillage is the process of resimmering bones that have already been used to make a stock. The weaker stock is still able to enhance the flavor of the dish.

Roux

A mixture used to thicken sauces, usually created by mixing equal parts of butter and flour.