Making a Roux for Cheese Sauce

When it comes to making a creamy cheese sauce, a roux is an essential step that can't be skipped. A roux is a mixture of flour and fat (such as butter or oil) that is cooked together until it forms a smooth, velvety paste. In this article, we'll go over the process of making a roux for your cheese sauce.

To start, heat 2 tablespoons of oil or fat in a saucepan over medium heat until a pinch test reveals that it's hot enough. Then, add 1-2 tablespoons of flour and cook for 1-2 minutes, stirring constantly, until the mixture forms a sandy paste known as a roux.

Once you have your roux, you can start adding milk to thin it out and create a cheese sauce. Start by pouring in about 1/3 cup (80 ml) of milk at a time, whisking continuously to prevent lumps from forming. As you add more milk, the mixture will begin to thicken and bubble after about 5 minutes.

To take your cheese sauce to the next level, consider adding some extra flavorings such as lemon juice, fresh basil, and black pepper. You can also add a teaspoon of Dijon mustard at the beginning stage when you add the butter to the pan for an extra boost of flavor.

When it comes to using your roux-based cheese sauce, the possibilities are endless. You can use it in pasta dishes like macaroni and cheese, or as a topping for fish or chicken. Experiment with different cheeses, such as Cheddar and Gouda, to find your favorite combination.

Whether you're making a classic white sauce or a richer, darker brown roux, the process is similar. By following these simple steps, you'll be well on your way to creating a delicious cheese sauce that will impress your family and friends.

Making a roux for cheese sauce