Just because I had to do other stuff and didn't have time to stand and make it. It turned out absolutely fine.
Restaurant cooks do this routinely. It saves time.With all due and sincerely meant respect, I simply can't see the advantages of a make-ahead roux. I wonder if, when it's gone cold, it's going to come out the same or thicker. Please enlighten me, I'm always ready to learn something new!
Restaurant cooks do this routinely. It saves time.