| A roux only has two ingredients—fat and flour—but can go awry in many ways. Making a good roux is one of the backbones of cajun and creole cooking, but it's also useful for all kinds of sauces, from gravy to bechamel. A roux basically takes the consistency of a liquid from thin and drippy to a classic sauce consistency that coats the back of a spoon.Once you've made it a couple times, you'll know what to look out for, but here are some things that can go wrong that you'll want to avoid. Read more... |
