Yes, you can make roux with corn starch. Perhaps you already knew this. It’s simple… just replace the corn starch equally for flour. I had no idea how it would taste. I have no comparison because I never made roux before to start a sauce. It came out too thin, but Julia has a save. I just had to cook it longer. It’s wonderful, and it uses much less cornstarch than I usually do for gravy. The creamy, buttery after taste of this sauce is divine. I remember having something like when I used to eat out (before the no gluten diet). It must be good because Spencer, the Cheetoh cat, went after it. He knocked my new Julia Child’s cookbook to the floor trying to get to the stove. He never checks out gravies.

I have two cups of white sauce (sauce velouté–translation:  velvet sauce) made with chicken stock. I left it unflavored. Who knew that salt and pepper should be added after heating? I didn’t. I added it last, but I always cooked my sauces further. With this simple sauce, I can add whatever spices I want when I want. The sauce refrigerates and freezes well, so it’s the one thing I will probably use all for myself. If the cats are lucky, maybe they will have a taste of this smooth sauce.

I actually have a sense of accomplishment after making this sauce. I have tons of cookbooks. I own more kitchen utensils than anyone I know. I have a heavy duty stand mixer and a food processor with an entire choice of disks to make anything. I even own a set of All-Clad cookware. I’m all set and have been for years, but every time I looked at those other books and read about sauces or anything else, it seemed too difficult. Julia makes it easy.

This actually coincides perfectly with my recent return to the French language. I have been working on relearning French for the past couple of weeks.