Heat Liquid Before Adding to Roux
When making your gravy with roux, always heat the stock, broth, milk or cream you are using before adding it to the hot roux. This prevents the clumping that can easily occur when making gravy.
Remember, adding hot to hot prevents clumpy, lumpy gravy!
By sabrys from Salem, IN
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment