Sauce making is not for the weak. To properly make a roux or an emulsion, you need commitment. Bicep commitment. You’ll need your deltoids, triceps, brachioradialis, and all the other complicated-sounding muscles in your arms and hands working at their best, too.
What are you waiting for? If you want to be an effective sauce maker, you need to adjust your work out.
I recommend the following... 
****updated October 21, 2010****
I feel like Karen and Jack must’ve felt in Will & Grace. Remember when someone in the scene would say a seemingly innocent word that could easily be spun into a dirty word? Oh, how Karen and Jack would laugh.
Cheese ball.
(Withholding laughter.)
Tee hee.
And I’m back…
Some friends of ours recently hosted a lovely dinner gathering (there was bacon... 
Who wouldn’t want to kiss this?
Today is the only time I’ve ever worn bacon. I am forever changed.
We’re seeing a trend in bacon wearing. You can find bacon t-shirts, bacon earrings, bacon belts, and even bacon bras made from actual bacon or depicted bacon. People love the cured meat because everything tastes better with it and because of a handful of other fascinating facts that I talk... 
Oh, mayonnaise. You taste so wonderful on my sandwiches and in my dressings, but the reality of your composition makes me not want to eat you. I’m a fan of oil just like the next person, but how much oil do we really need to eat in one sitting? (FYI: In just one tablespoon you have 49 calories, 5 grams of fat, and 1 carbohydrate.)
In mayonnaise you need quite a bit oil–I’m talking cups of... 
Nope, not my Uncle Phil. This one belongs to my good friend and fellow Dipstock attendee, Katie.
Phil and Katie reign from the foodie nation of Wisconsin…turns out those folks know good cheese, good brats, and good saucy bacon appetizers.
Katie made Uncle Phil’s bacon wrapped water chestnut recipe for last week’s event. It was a huge hit for more reasons than one–the most important... 
Paula Deen’s BLT dip sounds fab. I mean, it includes bacon and everything.
But in reality, it was just a little too salty and a little too tricky to eat for my liking. Bagel chips broke in half and lettuce pieces slipped around all over the place.
Maybe there’s a better way? If you give it a go, let me know how it works out.
…
BLT Appetizer Dip Recipe from Food Network
* 1 cup... 
