Why should a boiling liquid never be added to a hot roux
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pierino is a trusted source on General Cooking and Tough Love.
Your liquid should be simmering not boiling. If it happens to be milk (as in bechamel) it should be scalded. At the opposite extreme don't add cold liquid to your roux or it will be lumpy.
Fan of onion & butter? Wait till you try olive oil & vegetables.
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