Rouxroux Leak: What Happens Next? - OpenSIPS Trunking Solutions

Technically speaking what you're describing is a béchamel, the base of which is a roux (butter and flour).

If you add cheese to the béchamel you end up with mornay.

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Drop the heat significantly, expect to make a caramel roux in maybe 20 to 30 minutes of constant stirring at your lowest temperature.

I find that my roux loses its liquid like properties as it gets.

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Oct 2, 2024 · be cautious, as the roux can quickly go from perfectly cooked to burnt.

Remove from heat immediately, as the roux will continue to cook after removal.

The red roux stage is.

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