SC -Simmering cream sauce, was Fried/fri

[Mordonna22 at aol.com]

In a message dated 9/2/98 11:13:11 PM US Mountain Standard Time,
allilyn at juno.com writes:

> You are both talking about the butter/flour roux with milk, aren't you?

Well, if I put milk in it, it becomes milk gravy, and that is always done just
before serving.  I generally make a white sauce just before serving, too.  But
a roux, now...  A roux generally is just flour and oil, cooked over low heat
in a cast iron pan until it turns brown.  Then you add all the other
ingredients. 

Mordonna
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