"notbob" > wrote in message
...
> 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
>

Heat the butter really hot in a heavy pan. Stir in the flour slowly and
don't stop stirring. Then add the milk or cream.

Works for me

Michael