Hello, I’ve started incorporating roux’s into my cooking and it does something interesting that I wanted to know the reason for. I’ve used it twice now to make sauce, once with milk, once with chicken broth. Both times I made the roux (1:1 butter and flour) I cooked it till golden, then added in the other liquid, about equal amount to the roux. Both of them turned into nearly a paste almost as soon as I added the other liquid. Is this normal? The milk was cold and the broth was hot so temperature doesn’t seem to play into it. I ended up adding more milk to the one, and some vegetable oil to the other and that mostly got it to the right constancy. It’s just surprising to me that two substances that look like liquids to me could combine to form a paste. submitted by /u/NoeIAndVoid