Alternatively, Scott Conant states that he sticks to "a basic ratio of 1 pound of roux (butter and flour) with 1 gallon of milk." Remember, too, that a roux can take a while, so give yourself time. 2.

Fill the glass with the desired amount of flour, cover it with a sieve, and flip the whole thing over your pot. Move the glass in slow circles to ensure a uniform distribution.

Once the roux is properly cooked, the next step is to whisk in milk. (You may have noticed at this point that this sauce is pretty much just fat, flour, and more fat—that’s why it's so good ...

Twin Corn Pancakes with Creamy Lump Crab Sauce Prep Time: 30 Minutes Yields: ... Sprinkle in flour to create a white roux. Add heavy whipping cream and Creole cream cheese.

Bring the mixture to a boil stirring constantly until thickened. Reduce heat to low; simmer the Étouffée uncovered, stirring occasionally, for 45 minutes or until the vegetables are tender.

“If you look at the ingredients on the box [of Golden Curry], it’s pretty much just flour and oil, and then you have salt, sugar, and curry powder,” Chaey says.