Home Cooking

Gravy made with Roux


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 9

Gravy made with Roux

pinotho | Apr 18, 2008 02:41 PM

Should the temperature of both the liquid and the roux be hot ? Or , should one be hot and the other cold ? I've seen it recommended both ways , so what is the best way ? Hopefully someone can explain the chemistry of this process. TIA .

Want to stay up to date with this post?

Recommended From Chowhound