seans_potato_business
Senior Cook
What consistency should "leek mousse" be? I thought a mouse should be really very soft (a knife would probably cut through it under its own weight), but this recipe leaves me with something of a consistency closer to an omelette.
Also, when I made the roux (with oil not margarine), and the left it to cool, the oil separated somewhat and had to be mixed in again. What's that about?
Also, when I made the roux (with oil not margarine), and the left it to cool, the oil separated somewhat and had to be mixed in again. What's that about?
Last edited: