It starts with Williams’ position on turkey gravy: He goes dark with the roux, patiently stirring flour and butter together until it takes on a coffee-brown color and an intense, nutty flavor.

Melt the butter in a small saucepan set over medium-low heat. Once melted, add the flour and whisk until the roux reaches a ...

But honestly, it just completes the picture: you want that silky, picturesque sauce, with its deep rich color, cascading down your meal and onto your plate. And sometimes, even the best store ...