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<blockquote data-quote="Rune" data-source="post: 5996466" data-attributes="member: 67"><p>I did have to work with the measurements, but the end result went over very well. Next time, we'll try butterscotch.</p><p> </p><p></p><p></p><p>Sounds great! I do recommend that you get a new jar of pickles (or olives) for the new batch of eggs, though (I may have recommended this in the recipe, come to think of it).</p><p></p><p></p><p></p><p>In the case of the cheese sauce, I would make a blonde roux (possibly with olive oil instead of butter) with the flour before adding it into the milk (and heat the milk before adding the roux), but otherwise, it looks great!</p><p></p><p style="margin-left: 20px">(For those who don't know, a roux is a means of toasting flour in butter, or some other fat, but a <em>blonde</em> roux doesn't actually toast the flour, it merely blends it in with the butter.</p> <p style="margin-left: 20px"></p> <p style="margin-left: 20px">In either case, you'll want to gradually add flour to an equal amount of melted butter or other fat and blend thoroughly, preferably with a whisk. In the case of a blonde roux, you would stop here, but for a good, dark, roux for something like, say, gumbo, you'd want to keep the mixture moving over a lowish heat--and keep going until it's sufficiently dark.)</p></blockquote><p></p>
[QUOTE="Rune, post: 5996466, member: 67"] I did have to work with the measurements, but the end result went over very well. Next time, we'll try butterscotch. Sounds great! I do recommend that you get a new jar of pickles (or olives) for the new batch of eggs, though (I may have recommended this in the recipe, come to think of it). In the case of the cheese sauce, I would make a blonde roux (possibly with olive oil instead of butter) with the flour before adding it into the milk (and heat the milk before adding the roux), but otherwise, it looks great! [indent](For those who don't know, a roux is a means of toasting flour in butter, or some other fat, but a [i]blonde[/i] roux doesn't actually toast the flour, it merely blends it in with the butter. In either case, you'll want to gradually add flour to an equal amount of melted butter or other fat and blend thoroughly, preferably with a whisk. In the case of a blonde roux, you would stop here, but for a good, dark, roux for something like, say, gumbo, you'd want to keep the mixture moving over a lowish heat--and keep going until it's sufficiently dark.)[/indent] [/QUOTE]
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