The point of a roux is to thicken liquids to make gravies, soups, and mother sauces because you can’t just toss flour into a ...

The roux. As a combination of butter and fat, it transforms texture and flavor to thicken sauces and create deliciously rich ...

Boudet says to "bring the roux back up to temperature in a pot, then add some of the preferred heated liquid [whatever fat you used to make the roux], whisking it in slowly until it reaches the ...

Luckily she’d seen enough episodes of Julia Child’s cooking show that she knew how to make a roux, that magical butter-flour mixture that’s the beginning of many French sauces. She also knew ...

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 ...