This is a recipe I got from our gourmet group. It isn’t my recipe but I’ve made it a couple of times and makes a good appetizer.

From Heaven on Seven

The basis of most sauces, the thing that thickens most sauces, is called a roux. Many recipes will start with “make a roux” and just go on from there. Don’t be intimidated. A roux is nothing more than flour and fat cooked to varying degrees of darkness. A typical white roux is made with equal
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