A roux isn’t that unforgiving, nor is a roux-thickened sauce. Also, once you added the milk you started making the sauce. The roux is just the butter and flour, cooked to the right “color” (white, blonde, or brown, depending on the sauce you’re using it for). If they were as unforgiving as you suggest, they’d never get made in restaurants and I made plenty during my culinary career. You don’t want to ignore it, of course, but it doesn’t require constant attention.
3 thoughts on “#1071 Cheese Sauce”
Kaunisenkeli
A roux isn’t that unforgiving, nor is a roux-thickened sauce. Also, once you added the milk you started making the sauce. The roux is just the butter and flour, cooked to the right “color” (white, blonde, or brown, depending on the sauce you’re using it for). If they were as unforgiving as you suggest, they’d never get made in restaurants and I made plenty during my culinary career. You don’t want to ignore it, of course, but it doesn’t require constant attention.
JW
“You will roux the day you crossed me.”
SurlyQueen
I will certainly roux ignoring it! XD
Follow Me