Still cannot access berkley recipe site even without "www". Anyone else have
the same problem?
For person with question about "roux" without fat: Try carefully toasting the
flour in saute pan over low heat until golden, then proceed with recipe. When
finished, if you use this product, use some "butter buds powdered butter
substitute" for aroma and flavor of butter. Toasted flour will have slightly
less thickening power than regular flour but will add a nutty aroma and flavor
to dish and there will be less chance of the thickened sauce being lumpy.
SBSRD
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