There are four types of roux that you can make depending on how long you cook the mixture for, and each type serves a ...

When thickening soup, use flavor-neutral cornstarch, roux for added flavor, dairy for creaminess, or blend or add starchy add ...

Learning how to make a roux is an important skill for any budding chef to master, as it's a foundational technique in Western cookery. From a good old Southern gumbo to a classic béchamel for layering ...

White sauce—or bechamel, if you use its French name—is one of the five mother sauces taught in culinary schools. Its ...