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 ...

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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 ...

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

When you’re making a roux, you are combining butter and flour to thicken sauces and create deliciously rich consistencies. Learning how to make one and when to use it will help you become a better ...

This may be considered sacrilege to some people, but this helpful hint is a shortcut to roux for making a stew. Place all of your “holy trinity” (veggies) and your meat for the stew in the pot, and ...

For me, Louisiana is the culinary mecca of the United States. The abundance of fresh seafood and vegetables, the regional sausages and smoked meats, the generous — or rather, aggressive — use of ...

A roux is a thickening agent made by cooking equal parts fat and flour until it's smooth, rich, and creamy. It can be used in ...