Scalded Milk

Monita is a recipe tester for Food52.

added 4 months ago

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In a roux, scalded milk is called for because cold or room temp milk won't mix as well with the flour and you will end up getting a lumpy roux

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Now I understand! Thanks so much.

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pierino is a trusted source on General Cooking and Tough Love.

added 4 months ago

Monita is absolutely correct.That's precisely what happens. My sister came to me with the same question and I asked her if she had heated the milk. Also, whisk the hot milk into your roux gradually to keep it smooth.

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