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 ...

Master the art of making a rich, flavorful roux—the essential foundation for authentic gumbo. Learn tips and techniques to ...

Without a good, rich roux — the key component of the perfect gumbo — the dish is a dud. You can cook this fat-and-flour combination that's used as a thickener in everything from sauces to stews to ...

The deep and rich flavor dimensions of Cajun dishes like gumbo and jambalaya rely on a mixture of flour and fat (usually oil) that’s slowly cooked with constant stirring until it takes on a dark ...

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 ...

, all variations on the standard roux method of standing, stirring, stirring, stirring for a half-hour or an hour until the roux is the right color. She and husband Dave demonstrated the stove-top ...

We may receive a commission on purchases made from links. There are many fundamental skills that all home cooks should learn, as they serve as building blocks for more challenging recipes. They ...