While roux might sound like a fancy cooking term, it's actually a simple mixture of fat and flour used to thicken sauces, gravies, and, yes, gumbo. While roux is used in classic French cuisine, 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 ...

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 ...

It’s a given that pretty much everything is improved by the addition of a sauce. It’s why we put ketchup on burgers and hot sauce on eggs. Good sauces cling to food, which means they must have body.

Making roux on the stovetop takes at least 45 minutes of continuous cooking and stirring, and my arm gets tired. Every year, I make turkey gumbo with my leftover Thanksgiving bird, and every year I ...

This is the third installment in a series of five stories featuring Spokane chef Adam Swedberg discussing how to make the five mother sauces. Espagnole is a basic brown sauce, made from beef or veal ...