I use a slurry when I've decided at the nth hour to make a gravy. Roux is made when I have the time and forethought.
I use a slurry when I've decided at the nth hour to make a gravy. Roux is made when I have the time and forethought.
I do want to make a Sauce Raifort - bechamel simmered with white wine, freshly grated horseradish, heavy cream and cayenne - for a steak sauce. I just bought the fresh horseradish last week; I'll try to make it Tuesday.