"Michael" > wrote in message
...
>
> "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
>
>

I nuke my cream sauces. Made creamed chipped beef last night. I make the
sauce as follows:

I use a thin white sauce for creamed chipped beef.

Melt 2 tablespoons of butter in the microwave
Add 2 tablespoons of flour to the melted butter and plus pepper to taste
Nuke butter, flour, pepper mixture for 30 seconds
Add 2 cups milk
Stir thoroughly
Place mixture in microwave for approximately 6-8 minutes stirring frequently
with a whisk (every minute or two).

Chris in Pearland, TX