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

Don't worry, there's no need to start over. There's a simple fix for overly thick enchilada sauces, and all it involves is ...

Start by making the roux sauce. Put the milk and thyme into a small saucepan. Gently bring to a simmer over low heat. Melt the butter in another small saucepan, then add the flour and a pinch each ...

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.

Opinions differ as to whether the milk added to a white sauce should be hot or cold. Some say that using cold milk in a hot roux gives the sauce more time to absorb the liquid and will result in ...

Sprinkle the flour on top and cook in the melted butter. You are essentially making a type of roux sauce. Ladle in spoons of the hot cooking stock to the saucepan and stir constantly until you get ...