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Old 11-25-2012, 09:08 PM   #3
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Join Date: Jul 2011
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Originally Posted by danner
I make a roux. I'll saute some mushrooms or celery, add the fat and flour necessary and add stock and milk. That subs in for the canned stuff if that's your goal. If you don't have quick access to stock, you can just use milk.
Pretty much the same for me too. We don't like mushrooms, but you can sauté celery or onion first. I use 1/2 butter, 1/2 oil (canola or EVOO) then add flour and let it cook for a few minutes. I use chicken broth (homemade or a really great quality kind) for pork or chicken, beef broth for steaks, then add a little milk or water f it's no enough. Sometimes I add too much liquid and have to add a bit of cornstarch (mixes with water or milk) to thicken it up.
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