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Okay, I need to make a roux...
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October 5th, 2008
But there are so many different sites that say different things. I’m under the general assumption that you need equal parts butter and flour. But I always seem to get lumps… or the “roux” looks sort of like putty. What consistency is it supposed to be, and is there some kind of ratio I should use? As in… if I have one cup of liquid to thicken, I should start with x amount of butter and x amount of flour. And what could I be doing wrong that I always get lumps?
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