Every good cook should learn how to make a good roux. But first, it's worth understanding what could go wrong so you know how ...

A roux is a thickening agent made by cooking equal parts fat and flour until it's smooth, rich, and creamy. It can be used in ...

Fourth, roux come in a variety of colors, and every recipe requiring a roux has an ideal roux color. In “A Guide to Moden Cookery,” originally published in 1909, Auguste Escoffier describes roux as ...