for creamy vodka sauceMake a roux: melt around quarter cup of butter in a large saucepan, then add an equal amount of flour. You want to keep it on low heat and stir continuously with a flexible spatula, scraping the bottom of the pan. The flour/butter will be a thin paste. Cook for several minutes, until the roux has darkened slightly. It will be
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congrats on the thesis-related successes! i guess you didn't end up needing that fat folder of "BA DRAFTS" you left here in march. (or BAD/RAFTS, as it now says).
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*oozes stress*
I mean, how exciting for you! Good jorb!
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