In the Thick of it
     Sauces come in a seemingly infinite number of styles. The ingredients, methods, and applications for sauces almost know no bounds. And while sauces certainly vary in terms of their viscosity, thickening them is an oft-needed...

In the Thick of It : Pt. 2
If you were to cook the flour and butter together first, then you would have a roux. Melt the butter in a skillet or saucepan over low to medium heat; add an equal amount of flour and cook, stirring constantly until the desired degree of...