On Tue, 26 Dec 2006 04:51:21 -0800, LurfysMa >
wrote:

>I think that's a good guess. The recipe I was working from said to
>hear 6 Tbsp of fat on high heat, then whisk in the flour until golden
>brown. I think my high heat may have been too high and the fat was not
>right or maybe there was too much flour as it turned into a very
>thick, almost dry, paste. I quickly added more fat and then liquid,
>but it might have burned.

When you are making a roux like that, it is supposed to be almost a
thick dryish paste, before you add the liquid. When it becomes like
that, cook it for another minute or so, to get rid of the raw flour
taste, then add your liquid.

Christine