The point of a roux is to thicken liquids to make gravies, soups, and mother sauces because you can’t just toss flour into a pot of turkey broth—it’ll clump up. To prevent that, melted ...

Every year, I make turkey gumbo with my leftover Thanksgiving bird, and every year I complain about stirring the roux. Roux is not difficult to make: Combine equal amounts of fat and flour ...

A lot of recipes contain the instruction "melt butter. Add flour and make a roux." I always seem to mess this part up. Can you help? Thanks and love your tips so far. -- Abbey Dieteman Dear Abbey ...

Later, when he was taught how to make gumbo, Williams recognized his mother’s technique in the intentionally slow and careful development of the deeply flavored, classic Louisiana roux.

Dark roux - the color between milk chocolate and ... the glutamic acid- and umami-packed condiment made from yeast extracts. You can also make gravy from store-bought chicken or turkey broth.

The perfect gluten-free roux only takes a few minutes to make, and it's the base for many sauces and soups. Here's how to make it. Note that the full recipe comes ...

I am really, really bad at making roux. Or at least I used to be. My first experience with roux was as a child. My mom used dark roux, the oily, flavorless crap that comes from a jar, occasionally ...

I'd invite people of different backgrounds and beliefs to help me make a roux and chop onions for the Holy Trinity. In spite of these important contributions to the civil rights movement nationally.

or raw roux, which is a mixture of uncooked, softened butter and flour. But set aside tradition for a moment. Gravy is a sauce, and one that can “make or break a meal,” chef Keith Corbin of ...