When you’re making a roux, you are combining butter and flour to thicken sauces and create deliciously rich consistencies.

Making roux is the key to turkey gravy with depth and soul. Erick Williams is the renowned Chicago chef and owner of Virtue Restaurant & Bar, Mustard Seed Kitchen, Daisy’s Po-Boy & Tavern, and Top ...

Making roux on the stovetop takes at least 45 minutes of continuous cooking and stirring, and my arm gets tired. Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of ...

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 ...

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 ...