how do you make your roux?
in response to the store bought roux vs home made question, I thought it would be great to have a thread where people compared how they make their roux.
its amazing how something so simple can be made so many different ways so lets hear from you guys about your own favorite way to make a roux and do you make different roux for different dishes or is it always the same roux you make for everything.
I, and im sure many others, would find this very educational and learn more about how to made a better roux
im a rookie so I just make the plain flour and veggie oil roux for everything I cook.
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