On 2005-03-02, Dima > wrote:

> What am I doing wrong?

Yeah, what Nancree said ....use equal amounts. A few more tips:

1. Heat liquid (milk, broth, etc) before adding. Reduces chance of
lumps.

2. Get a GOOD whisk. Should be one of your main tools in kitchen.

3. Cook roux at slight boil for at least a couple mins to kill raw
flour flavor.

nb