Originally Posted by Garband
Alright, thanks. The sight I used said to have cold milk if the roux is hot, and hot if the roux is cold, so I used cold milk. lol
I think that would be fine, the secret is to add the milk to the roux very slowly at first. I usually only add maybe 2 tablespoons of milk at first and whisk it in, it will go real thick like paste, then add maybe 3 table spoons of milk and whisk like crazy again till it is mixed in, then add more, more, more increasing the amount of milk that goes in each time.
Thats how I do it, then back on the heat till it thickens.