Guidelines for Roux Don’t use margarine or shortening. Yes they’re cheap, but margarine tastes horrible and shortening adds no flavor; not to mention it can give you a bit of a fuzzy mouth feel. Use clarified butter, oil or animal fat. Don’t use whole butter. Whole butter is about 15% water and will give you [...]
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In the context of the culinary arena, an emulsion is simply the combining of oil and water, two elements that naturally don’t mix. But to make a good, stable, emulsion, one must first understand its underlying properties. Classically speaking, most sauces are commonly thickened with some sort of starch, whether it be cornstarch, flower or [...]
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