The History Roux is a thickening agent that combines a starch and a fat, used for sauces and soups. The use of this combination goes back at least three centuries in French cuisine – but this technique has been documented to be used much earlier in other...
Even after making a perfect, moist, tender turkey (click HERE to see the Serious Foodie recipe for the Best Thanksgiving Turkey), you most likely will want some gravy. The basics for a good gravy starts with a homemade long-simmered stock, creating a dark, toasty...
