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Updated on 28 Jan,2012
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01ranjitsingh • 63,267 views
Julia Child recipe from her 1968 cookbook "The French Chef Cookbook"
djono123 • 80,373 views
I would actually let it reduce a bit more after you add the roux, so you can cook out the flour taste and concentrate the flavors a bit more.
I would actually let it reduce a bit more after you add the roux, so you can cook out the flour taste and concentrate the flavors a bit more.