If you like to cook, you've probably made roux, the classic thickener for soups, sauces and stews, hundreds of times -- even if you didn't know you were doing it. Roux is equal parts flour and fat -- butter or oil, ususally -- combined into a smooth paste over heat.
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Make tamarind juice
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Smooth out the lumps in your gravy when cooking
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Make a basic roux with butter and flour
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Make a healthier, lower fat Cajun roux
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Make Ghee (Clarified Butter)
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Make Your Instant Gravy Taste Like Homemade
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Make homemade garlic chili oil
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Make garlic sauce at home to dip your pita bread in
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Make pani for Indian pani puri
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Make tamarind juice
How To:
Smooth out the lumps in your gravy when cooking
How To:
Make a basic roux with butter and flour
How To:
Make a delicious Coca Cola sauce for ribs or wings
How To:
Make Thanksgiving cranberry glaze with Martha Stewart
How To:
Make a healthier, lower fat Cajun roux
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Make Ghee (Clarified Butter)
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Make Guacamole with Hubert Keller
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Cut and peel an avocado quickly
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Make your own roasted garlic hummus at home
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Make spicy salsa verde out of serrano peppers and tomatillos
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Make a spicy salsa out of roasted tomatoes and jalapenos
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Make a traditional garlic sauce, or mojo criollo
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