ANSWERS: 3
  • Generally is will be about the consistency of heavy cream, but it CAN be just about any consistency you would like and really depends on the strength of your roux. When I make it, I look for a nice coating on the back of the spoon.
  • Somewhere around the thickness of pancake batter is usually about right.
  • About the consistency of gravy -- not a really thin gravy, but one with some body.

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