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 ...

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 ...

The ability to make a good roux can make or break a chef. The instrumental cooking technique, which involves combining equal ...