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

Roux is more than a thickening agent. Beyond its ability to texturally transform sauces, soups, and everything in between, roux also has the power to improve flavor — that is, when it's made with the ...

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

The ability to make a good roux can make or break a chef. The instrumental cooking technique, which involves combining equal parts fat (butter or oil) and flour over low heat until thoroughly combined ...

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 ...