/ck/ - Food & Cooking

>>11972233
slowly add the roux to the broth in the wok and stir
now because I was slow, as I'm a very social person and I was taking pictures along the way, my roux has reached a dark brown color and a nutty, coffee-like smell
it can work surely, but a lighter roux would have most likely been better for these mostly veggies
let everything simmer for a minute or two and taste it for the lack or over-abundance of spice and compensate by either adding water/milk, or adding salt/broth
milk is thicker so it will not make the broth as much lighter as water would, the right consistency for this cream has been in your heart all along, look for it, find it and act accordingly, I made it fairly light, like a thick soup, rather than thick like a very thick sauce, but don't let a stranger on the internet decide the thickness of your creams for you

be sure that you used enough oil in your roux, as using too little will result in the flour not properly dissolve in oil, which will in turn result in a powdery cream