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French dining, wines, absinthe bar, and craft cocktails Master this basic kitchen technique and try it in our favourite recipes Get the expert tips and tricks here.

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Roux is the foundation of our favorite dishes Learn how to make a roux and a classic white sauce with our simple method Gravy, soup, mac and cheese, chowder and gumbo

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Learn how to make a roux and how to store it.

Roux is used as a thickening agent for gravy, sauces, soups, and stews It provides the base for a dish, and other ingredients are added after the roux is complete. How to make a roux from light to dark With stovetop, oven, and microwave methods plus tips, troubleshooting, and when to use each type.

A roux, pronounced “ roo,” is one of the essential building blocks of cooking It is made from equal parts fat (oil, butter, or other fat) and flour by weight, not volume The flour is added to a melted fat on the stovetop and then whisked continuously until it is smooth. French kitchen, craft cocktail bar

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Learn the different types of roux, how cooking time changes flavor and thickening power, and the simple steps to making the perfect base for your favorite recipes.