In article >,
"Mr. Joseph Littleshoes Esq." > wrote:

> If you have not already done so try sauteing the shallots (& hopefully
> garlic

Huh. If I am using Shallots, I generally forego garlic as Shallot has a
slight garlicky flavor, only more delicate. I feel that garlic
overwhelms the flavor of shallot, but ymmv of course.

> in butter then add Rice flour to make the roux even more
> quickly than with wheat flour. And with the shallots and garlic and
> butter use white wine to make the sauce.

I've never tried rice flour as a thickener and I pretty much always have
it on hand. I know I'm not the OP, but thanks for the tip. :-)
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