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

The problem is a lot can go wrong with the roux -- a key component for the sauce in most recipes, made by mixing melted butter with flour and gradually whisking in hot milk. To avoid a ...

Her secret to deviled eggs known far and wide. She credits a big spoonful of Durkee Famous Sauce to making her signature ...

This basic white sauce recipe is so versatile ... Some say that using cold milk in a hot roux gives the sauce more time to absorb the liquid and will result in fewer lumps. Others advocate ...

Delia' shows you how to make béchamel sauce, using a mixture of butter and flour called a roux. A béchamel sauce is one of the French "mother sauces" and is a really good one to learn.

Spread the remaining roux sauce on top. Heat a large frying pan ... As well as creating a more streamlined design for recipe content, we’ve added lots of new features to make your food ...

In this dish, the spicy Creole sauce is built on the Cajun ... There are many gumbo styles, but most recipes start with a deliciously dark roux, which thickens the stew (often with an assist ...

Strain the milk, bring it back to the boil and whisk in the roux until the sauce is a light coating consistency ... and we wanted to provide you with a searchable recipe database that would ...