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

> Omelet wrote:
> > 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. :-)
>
> I think it adds a very nice flavour to the sauce. IMO it tastes better
> in a sauce than wheat flour.
> --
>
> Mr. Joseph Paul Littleshoes Esq.
>

I generally use corn starch but am betting rice flour would give a
different texture.
--
Peace! Om

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