- Joined Aug 17, 2015
I made some Broccoli Cheese soup and it seems my rue is not desolving like it should. Any suggestions?
This is what I was talking about in my prior thread.
A roux is a mixture of equal parts (by weight) of fat and flour. Fat is commonly butter (clarified if you want to get technical) but any fat will do.
Chef are you talking cold like ice water or cold meaning room temp and not hot?
I find that by adding cold liquid and whisking it in as roux heats creates few if any lumps.