Roux is flour and fat cooked together until it reaches a color ranging from a pale golden to dark brown. Roux is often used as a thickener for sauces and soups, and as a flavor booster for stews. To ...

Every good cook should learn how to make a good roux. But first, it's worth understanding what could go wrong so you know how ...

Learning how to make a roux is an important skill for any budding chef to master, as it's a foundational technique in Western cookery. From a good old Southern gumbo to a classic béchamel for layering ...

Traditional gumbo features a deep nutty gravy, which is a direct result of how long you cook the roux that you use to thicken and flavor the dish.

There are some kitchen tasks that everyone needs to know how to do well. Making a roux is one of those. Whether you need to thicken a sauce, enhance it with a nutty flavor, deepen the color or give it ...

If you mix equal parts starch and fat, heat the mixture on the stovetop, and keep stirring until it turns into a beautiful, deep brown and takes on a nutty aroma, you'll have cooked the indispensable ...