ESPESANTES. ROUX- NEURRE MANIÉ-SLURRY
Roux: 60 g. harina. 60 g. mantequilla. Beurre manié: 60 g. harina. 60 g. mantequilla. Slurry: 1 cda. fécula de maíz. 4 cdas. agua natural. Sígueme en mis redes: Guillermo Gastronomique Instagram: https://www.instagram.com/guillermoga... Facebook: https://m.facebook.com/Guillermo-Gast...
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