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By Sabrys from Salem, IN
By
11/25/2009
You do have to stir (or whisk) pretty steadily when adding the hot liquid, but it seems (for me, anyway) to blend smoother. It can form a very thick paste at first, but keep adding the hot liquid, and stirring, and it smooths out. For me, adding the cold liquid just congeals the butter/margarine, and it seems to take much longer to get the finished gravy/sauce.
By
11/25/2009
I just saw Emeral on food network yesterday. He said always add cold to hot or else you get lumps? I've always added cold to hot and had little problem-but who knows? Have a happy thanksgiving-one and all!
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