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Why would a Never Fail roux recipe you've used for years start curdling?
Wiki User
∙ 13y ago
You are cooking it too hot or it is because you are adding your cold ingredients to the hot to fast Milk is sour Answer Your eggs might not be fresh enough, and again you have heated it to too high a temperature then you need to beat in the cold ingredients with a wooden spoon to prevent curdling I'm not sure I understand the question or the corresponding answers. Roux is simply fat and starch - what is there to curdle? Milk or eggs are not part of the equation... == == == == == ==
Wiki User
∙ 13y ago
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