7 Creamy And Dreamy Reasons Why You Should Know How To Make A Roux (Slideshow)

A simple mixture made with equal parts flour and fat goes a long way in cooking. Learn how to make one, and how to use it, in 7 delicious recipes.

Adding milk to a pale, golden roux creates a béchamel, one of the French mother sauces. Many tasty dishes begin with a classic béchamel, including yummy gratins.
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You don't have to be in Maine to make great lobster bisque. Just make sure you can make a pale roux and have a strong pair of lobster crackers.
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No one likes a watery, thin gravy. Use your turkey drippings to make a medium-brown roux and thrill your guests with the most delicious gravy they'll eat all year.
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Add manchego and Cheddar cheeses to your mornay, then mix with macaroni and browned chorizo. The result is the creamiest macaroni and cheese you'll ever eat.
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Adding a little cheese to your béchamel creates a mornay sauce, which puts you well on your way to a delicious macaroni and cheese.
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Soufflé is notoriously tricky, but once you can make a white roux, you're nearly there. All that's left is whipping up your egg whites.
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A milk chocolate-colored roux is the basis for many creole stews, including this delicious fish stew.
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