Discover how to make a roux—the secret to thickening your favorite dishes! This roux recipe works for gravy, soups, stews, ...

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 ...

New Orleans chefs share the easier, hands-off oven method for making rich, deeply flavored roux—no nonstop stirring required.

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 ...

A bubbling roux in a pot with a wooden spoon sits on a board - Annick Vanderschelden Photography/Getty Images If you mix equal parts starch and fat, heat the mixture on the stovetop, and keep stirring ...

We virtually visit the one, the only, Chef Stewart Davis of Flannery’s Bayou and BBQ in Fruitland. He’s showing us how to make Roux.

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 ...