gatheringspot

For many years, I've tried to master making a roux. Not a happening thing. Watched all the pros on TV, surfed through every on-line tutorial. Nope. So, seriously, I finally figured it out - but now I know that everyone else is doing it all wrong! Can you imagine? And they made doing it all wrong look so easy.

Here's my secret:

Double the amount of butter or drippings it calls for and leave the amount of flour the same. Once the butter has melted, start lightly sprinkling in the flour and sooner (or later), you'll have a perfect roux.

P.S. Yes, I've tried everything.