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 ...

Add Yahoo as a preferred source to see more of our stories on Google. A bowl being placed into a microwave. - Kinga Krzeminska/Getty Images The ability to make a good roux can make or break a chef.

When you’re making a roux, you are combining butter and flour to thicken sauces and create deliciously rich consistencies. Learning how to make one and when to use it will help you become a better ...

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 ...