Roux is a simple mixture of flour and fat used to thicken sauces, soups, and stews. This recipe makes it simple for you! This guide tells you about the many kinds of roux, when … See more

For home cooks, the technique of making a roux—cooking flour and fat together to thicken a … See more

There’s not just one way to make a roux. How long you cook the roux before adding the liquid determines its color, flavor, and thickening power. The darker the roux, the less it will t… See more

You can thicken a sauce by adding flour straight to liquid, without fat. This can often lead to lumps, and the fat acts as a buffer against this common dilemma. Fat in a roux also adds ri… See more

The traditional ratio of fat to flour by volume is one to one, e.g., one tablespoon of flour to one tablespoon of butter or other fat. More flour in the ratio means the roux becomes p… See more

Yes! Using the fat from a roast or turkey as the basis for the roux is the easiest and most flavorful way to make gravy. Skim the fat from the pan, measure it, and then add an equal a… See more