The deep and rich flavor dimensions of Cajun dishes like gumbo and jambalaya rely on a mixture of flour and fat (usually oil) that’s slowly cooked with constant stirring until it takes on a dark ...

The ability to make a good roux can make or break a chef. The instrumental cooking technique, which involves combining equal parts fat (butter or oil) and flour over low heat until thoroughly combined ...

When you’re making a roux, you are combining butter and flour to thicken sauces and create deliciously rich consistencies.