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Search: Posts Made By: jayde
Forum: Terms & Techniques 11-10-2008, 08:48 PM
Replies: 16
Views: 7,221
Posted By jayde
When I make my roux I always do butter and flour...

When I make my roux I always do butter and flour (equal parts). I always add stock until it gets to thick then add more. I don't really measure, so I just wait until I get my desired consistency.
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