Food & Cooking
Scrumptious Roux for Potato Soup from Scratch
Chefs make a roux, a combination of flour and fat, as a base to thicken sauces and stews like gumbo. A roux varies in color from white to dark depending on cooking time and purpose, and French cuisine often starts with this base. My mom starts her gravies and certain soups like this in a cast iron skillet.