re: #489 Dragon_Lady

The thing is, to make roux, very high heat is needed, it is difficult to achieve with non stick pans. With this high heat, when the roux turns, meaning it goes from white to brown, it turns very quick, and quicker from brown to black. Burnt, just start over.

When it turns brown, pour something in. Depending on what you are making. Typically, I have a bunch of diced veggies, finely diced, such as onions, celery or what ever. Or you just pour in liquid such as chicken broth. Liquid needs to come in soon after veggies any way. But veggies stirred into a hot roux makes an excellent base.