I see my special character of lines over the two ‘OO’ for the proper sound made when saying roux was changed to ?? so ignore that – Ha…..

Add I forgot to say you add the meat back in with the milk-quid silly me!

I brown my meat in an iron skillet. If it doesn’t have enough fat I add a bit of coconut oil so the meat doesn’t stick and gets a nice color. With sausage I will mix in some of my very lean grass-beef which needs more oil in my skillet. This way I extend the sausage and make extra for freezing, but this is just me – you cook up your meat however it suits you.

Then, as you say I remove most of the meat and make a ROUX by adding in small amounts of flour and stirring, I repeat this process until it is the consistency of thick portage/oatmeal and I let it cook a few seconds more. This is to ‘cook’ the flour and change its taste by browning it with the drippings in your skillet.

Then I stir in what liquid I have such as coconut milk, buttermilk, Kefir or thinned out yogurt. I don’t buy store cows milk, as you know and my source for raw has dried up LOL

Stir and add the milk-quid until you have a sauce the consistency you like. Make it a little thin at this point because it will continue to thicken as it cools off. And now taste it. This is where you decide to add any extra spice depending on what you are going to do with the sauce. Maybe a little more sage, cumin seed, crushed garlic or fresh Italian basil yum! Maybe nothing at all…..

- With sausage I usually do not add anything, when just using hamburger I add most of my spices to the meat when browning and so not much is needed at this point. However if you were making a roux without meat this is where you would add your spices including salt and pepper. The exception to this would be if you wanted a spice/item with ‘roasted’ flavor, then add it with the oil and roast before adding the flour

It is ready to spoon over whatever you like now – biscuits, rice, veggies in place of cheese sauce or Homemade Noodles! And it is very forgiving, so if it’s to thick just thin some more, to blah add a pinch of salt, to thin let it sit and cool a bit more…..it’s very easy.

When preparing sauce for homemade noodles – 1. Make your noodles, cut and dry or don’t dry, set them aside. 2. Brown your meat. 3. Start the boiling water for cooking noodles. 4. Make your white sauce as the noodles boil – sauce and noodles should be done around the same time….. Make a salad if you like as you start the meat is cooking and your meal will be ready at the same time.
I know you have this skill Wardeh, but this ‘order of things when cooking’ was the hardest thing for me to teach myself, so I put it here for others it might be helpful for.

Blessings to all,

Jami

Love,

Jami