La Mariana Surf and Turf Combo

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There definately is an error in this recipe---when making a roux, the amount of flour(or whatever thickening agent you prefer to use, should ALWAYS equal the amount of fat used. If this is kept in mind, there should never be a problem, no matter what the recipe says. And if the sauce still isn't thick enough, the sauce can be added to more roux accordingly. Hope this helps, & happy cooking!

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This was a disaster!! 1 1/2 CUPS of flour. I should have followed my gut instinct and put 1-2 Tbl of flour. It took over an hour and throwing away most of the goo and adding items to try and save it.

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The Burgundy sauce calls for 1 1/2 CUPS of flour. I believe this is a typo. I tried the 1 1/2 cups and ended up with a batter mixture that was somewhere in between bread dough and brick mortar. I would recommend using 1 1/2 tablespoons of flour instead. You'll have a much better sauce.