On Saturday, October 22, 2016 at 12:58:37 AM UTC-10, Alan Holbrook wrote:
> Every once in a while, when I get the feeling that my arteries are still
> too flexible and my heart isn't working hard enough pumping blood, I'll
> make a large skillet of sawmill gravy and pour it over biscuits for
> breakfast. The recipe I follow says, as do all the other recipes I've seen
> that involve making a white sauce, that once you have the roux the color
> you want, you should take the pan off the heat to add the milk. I've often
> wondered why that is and what would happen if you added the milk directly
> to the pan containing the roux while it's still on the burner. Rather than
> risk seven years' bad luck or something similar trying it, I thought I'd
> ask. Can any of the RFC intelligentsia enlighten me?

I'm not going to tell you how to make white sauce - that's a personal choice. OTOH, being able to make a white sauce should be a requirement for graduation from high school.