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.

A bowl being placed into a microwave. - Kinga Krzeminska/Getty Images The ability to make a good roux can make or break a chef. The instrumental cooking technique, which involves combining equal parts ...

Julie from Souper Day in Ashwaubenon shares some tips to making the famous dark roux for creating the perfect gumbo. Watch for details. A roux is basically frying flour in a fat. The fat you should ...

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 ...