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Originally Posted by Ripsaw
... Deglaze the pan with white wine (take the pan off the heat momentarily, unless you like fireballs)...
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what kind of wine are you cooking with Ripsaw? i've never had wine ignite on me, just the hard stuff.
but you've got a great description. a tip for anyone making a darker roux, make it in the oven, 350F ish, the indirect heat will stop it from burning.