Roux is a traditional thickener for sauces and is made by cooking equal parts (by weight) butter and flour. For the smoothest sauces, add room-temperature or cold roux to a simmering liquid. To prevent the roux from seizing up, add cold liquid to a hot roux. If I’m preparing a dish that requires roux, I [...]
I’m currently working on an in-depth post about tamales including their history, how to make them and suggestions for different varieties. One of the variations that I’m making requires this tomatillo-chile sauce. When I tasted this sauce I was blown away! Not only is it healthier than what you could buy in a jar, but [...]
