One of the most classic ways to add unforgettable texture to a soup or a sauce involves adding a roux, a French cooking staple that's made with equal parts fat and flour. Both ingredients bolster the ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

Add Yahoo as a preferred source to see more of our stories on Google. Making roux - Candice Bell/Shutterstock Roux is more than a thickening agent. Beyond its ability to texturally transform sauces, ...