Originally Posted by Cooking4to
I am going to make this today, thank you chief...
May I suggest after you have made the roux you put it in the freezer or fridge to cool it down before using it.
Cold roux into hot pot. Hot stock in. At least half amount at once then add the rest to adjust for consistency. Stir constantly. Simmer as long as you have the patience. The longer/slower the better the result.
Dextrinize the flour before using for a roux. I dextrinize a few cups at a time then store in an airtight container in the fridge and use it when I'm making rouxs.