On Tue, 26 Dec 2006 12:35:31 -0800, LurfysMa >
wrote:

>On Tue, 26 Dec 2006 11:46:00 -0700, Christine Dabney
> wrote:

>>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.
>
>Well, that's what I had, but I probably had the heat on too high. I'll
>get one of those flame tamers and see if that helps.

Even if you had the heat on too high, that is still when you add
liquid. Don't start adding more butter or other type of fat...just
the liquid at that point.

Christine