For all you people that made a roux, what's the point,do you all have dishwashers? This is how my Granny made her's for over 70 years, always creamy & loved by her over 500 descendants. It is a basic recipe that is part of our Irish background and Sundays at the farm the dishalways made it to the table. As to the layer method, Emeril Lagasse once used it on the show he had with a live audience. I remember, I thought it silly that a chef acted as if this was out of the ordinary. Also worth noting they DID NOT get the "Bamm' spice hit he was so famous for on that show. So save the roux for Welsh Rarebit, Creamed Salmon/Peas or just your basic White Sauce. Keep in mind some dishes are meant to be simple (bland), it's usually so to compliment a more flavorful main dish.
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For all you people that made a roux, what's the point,do you all have dishwashers? This is how...