I was making some roux for white sauce for pasta and followed instructions to the dot. (All purpose flour == butter == 4tbsp. 2 cups milk.) But the milk was very very thin (the only variant we get around here) and I ended up with a very thick sauce.
Is there any way I can estimate when to stop adding the flour (which I predict the culprit for any inconsistency in the sauce)?
- Heat butter
- Add small amounts of flour and stir while adding some milk simultaneously.