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originally posted by: theabsolutetruth
I really like white sauce, when I make lasagne I always cover it in loads of white sauce...
originally posted by: adjensen
Awesome thread, I'm looking forward to more tips, thanks!
I struggle with sauces a lot, because I don't seem to have the knack of reducing and/or thickening down. Even when I follow a recipe exactly, I usually wind up with watery sauces, not sure why. The flavour is always spot on, just too runny.
originally posted by: skunkape23
I have experimented with a few differ roux recipes.
The best I have come up with is to first toast the flour in a skillet over high heat while stirring frequently.
When it begins to turn a light tan and release a nice nutty aroma, turn off the heat. Add butter (lard or pork drippings work fine, too) and stir it in until you get a color and consistency like peanut butter. I use it mainly for thickening gumbo.
I'm going to be helping a friend open a restaurant soon, so I'll experiment with some of your recipes. Thanks.