Top Rated Roux Recipes

Chef Michael Ferraro is known for his twists on American classics at New York City's popular Delicatessen restaurant and his wings are no different — taking this quintessential American comfort food, chef Ferraro uses fresh ingredients and classic technique to offer addicting classic Buffalo wings available all year round. Click here to see 24 Chicken Wing Recipes for Fall
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4

Beef Stew
With slow cooked beef stew meat and onion sautéed in a roux, the borscht brings a wonderful smell to your house during cooking. Serve it with your favorite bread or just enjoy it alone. This Shanghai version of beef borscht soup for sure satisfies your craving for a warm comfort meal on a chilly day.For more great recipes like this one, visit Gourmet Persuasian.
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4

Smoked Gravy
Take your gravy to a new level this holiday season with this smoked version from Clint Cantwell, editor of Grilling.com. It’s easy to make and full of flavor.Click here for more of our best gravy recipes.
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Cheesy Squash Casserole
Switch up your side dishes and casseroles at the Thanksgiving table this year and replace with this light and creamy squash casserole. Food Network star Robert Irvine and Gold’s Gym have teamed up for Trim the Fat Friday: offering healthy alternatives to traditional recipes and opening up Gold’s Gym locations nationwide for FREE on Friday, November 28, inviting people to come in and work off their Thanksgiving meal. Click Here to See More Thanksgiving Recipes
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It is difficult to make Christmas pudding in small batches – it just doesn’t seem right – so make plenty and give extras away as presents. This recipe makes enough for two large basins but you can make whatever size you want. Only the cooking times will vary. I usually make the puddings in September and store it in a dark cool place or in the fridge until Christmas. They can, however, be kept for a year if refrigerated." The flavours of Matusalem Sherry are so intense it is almost like drinking Christmas pudding – not a wine for glugging. Surprisingly, Port is a good match for the pudding and you can carry on drinking it with the Stilton afterwards “à l’Anglaise”. But at home we usually have Sauternes – à la Française!
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4

Creole Sauce Made with Dark Brown Roux
In Louisiana, a dark brown roux is not just a thickener—it can be a benchmark for who you are as a person. It takes mettle to keep the roux on the stove until the very last minute. The flour must be just this side of burnt, yet with nary a hint of scorching. I will take the pan off the stove repeatedly, thinking I’ve done it, only to grimace and put it back on for just a tiny bit longer. I’m a babe in the woods when it comes to authentic Cajun and Creole cooking, but I have an appreciation for the unique toasted taste of dishes made with really dark, slow-cooked roux.This sauce improves after a day or two and freezes well, so keep some on hand to serve as a dollop alongside a fried catfish fillet, to smother a sausage in a bun like a Cajun hot dog, or to simmer with virtually any mix of meats and seafood for a hearty meal with rice.This version does not call for gumbo filé, powdered sassafras, a natural thickener with a unique slippery texture, because I’m not a fan. Stir a bit in at the end if you like. I usually make my own Cajun spice mix, but to simplify things, here I suggest using a good commercial blend.
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Pennsylvania: Snapper Soup
Found on Philadelphia diner menus, this snapping turtle soup is different from the Creole-style turtle soup. The popular Delaware Valley dish is a thick, brown gravy-like soup.
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Virginia: Peanut Soup
Never heard of peanut soup? Virginians love this soup, which celebrates one of their biggest crops. You start with peanuts, and then soak them to create a creamy soup that can be made ahead for a simple and delicious meal.
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4

A product of traditional British kitchens, parsley sauce is a versatile condiment that goes well on fish, meat, vegetables, and pasta. 
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lobster mac and cheese
The Sea Fire Grill is the sister restaurant to Benjamin Steakhouse and offers an array of locally-sourced fresh seafood and fish items. Highlights from the dinner menu include an impressive raw bar featuring lobster, East and West Coast oysters, shrimp, and Long Island Littleneck Clams, as well as caviar; appetizers include steak tartar, pan-roasted scallops, mussels, and a mouthwatering lobster bisque; entrées include Alaskan King Crab Legs, whole Main lobsters, and yellowfin tuna, as well as steaks and chops; sides include Spanish risotto, wild mushrooms/lemon gnocchi, and, of course, lobster mac and cheese. If you can’t make it out to the Sea Fire Grill then make their mac and cheese recipe right at home!Check out the Sea Fire Grill’s menu here: http://www.theseafiregrill.com/dinner
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3.666665

Sausage Gravy, Ramps, and Biscuit Skillet
This springtime twist on gravy and biscuits is made simple with canned biscuit dough. All it takes is one skillet to produce this creamy, decadent breakfast dish.
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3.666665

Taking the foundations of the KFC recipe to heart, we added some natural ingredients to our recipe to create a flavorful gravy that was as close to the real thing as we could get. 
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3.5