Sauces

A roux uses fat and flour to form the thickening base for sauces and gravies. When preparing a whole turkey, save the neck bone to make the roux to add to the gravy. Unlike some gravy thickening...

Tarragon cream sauce isn't seen often, it pairs a delicate blend of richness with one of the most distinctive Italian herbs.

This quick and easy southwest-style sauce is great with crab cakes, chicken or fish. It dresses up an ordinary meal five-star restaurant style!

This sauce is my simple adaptation of the traditional French 'Demi Glace'. It is easy to make and very tasty. It can serve as a base for making many other sauces.

Roux is a paste generally made from butter and flour. It can also be made from margarine or any type of oil product and flour. Roux is used to thicken sauces. This is a quick and easy roux from...

There are many sauces and dishes that include roux, which is a traditional thickening agent used in many different kinds of cooking. It's a simple concoction developed by the French and adopted...

The classic white sauce is great for many different dishes. Additions of cheese or herbs to a white sauce is a great addition to dishes. The white sauce is much easier to make than most people...

People use rouxs as a base for gumbos and stews. While some would rather buy it from the store. I prefer to make my own. Here is how!!

There are hundreds of ways to thicken sauces, but only a handful are commonly used. All of them are uncomplicated and easy to do. In each case, though, you'll need to start with some sort of base...

A roux is a cooked mixture of flour and a cooking fat, like vegetable oil, that is used to thicken sauces and gravies.