Whoa - that's a good one! I either never have the patience for a good roux or I try Prudhomme's high-heat quick Roux and burn it. That one's perfect: thick, even, nice brown color.
Out here in exile the one thing restaurants can't do is thicken a sauce.
Whoa - that's a good one! I either never have the patience for a good roux or I try Prudhomme's high-heat quick Roux and burn it. That one's perfect: thick, even, nice brown color.
ReplyDeleteOut here in exile the one thing restaurants can't do is thicken a sauce.
Well, you'll just have to come back.
ReplyDelete