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How to Make a Roux and Cheese Sauce
How to Make a Roux and Cheese Sauce
Many people are nervous to make a roux or maybe do not even know what a roux is. It is quite easy and this post shows you how to make a roux and cheese sauce. Once you learn how to make a roux, you will never eat macaroni ‘n cheese out of the box again. We will get to that later. A roux is a mixture of butter and flour – or should I say a blond roux. A dark roux is made up of canola oil and flour and is cooked for a much longer period. A roux is used in many types of cooking – One as a thickening agent and two as a sauce base. As you know, using a roux as a thickening agent is a base of Cajun cooking which I used in a number of different ways last week in my Cajun Week: 1)Creole Chili; 2)Cajun Macaroni “n Cheese and 3)Gumbo Pot Pie.
The roux, as noted above, is a mixture of equal parts of butter and flour. Mixed together well and then a liquid is added to thicken it up. Then, different applications can be developed. In this case, it is the base for a cheese sauce that I use for macaroni ‘n cheese often. It is also used for a bechamel sauce (a reader correctly pointed out to me that the correct term for the sauce once the cheese is added is a mornay sauce) commonly used in French cooking as well as in Lasagna for Italian cooking.
Ingredients:
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 – 15 oz can of coconut milk
- 6 oz of evaporated milk
- 1/2 cup sharp cheddar cheese
- 1/2 cup of smoked Gruyère
Directions:
Heat a sauté pan on medium high heat. Add the butter and when melted, add in the flour.
Using a spatula, mix until the flour absorbs all the butter. The result will be a paste like mixture.
Next, you add your liquid in a little at a time.
The liquid should be room temperature or heated on a low temp if pulled from the fridge. As you add the liquid to the roux, make sure the initial liquid is fully absorbed before adding in more to your mixture.
Keep adding the liquid until the roux becomes creamy. If the roux is runny, you have added to much liquid. Over time, you will learn the consistency you want in your roux. The roux should look creamy, not runny or to thick.
Once the roux is complete, start adding your cheese a little at a time.
Now to Make a Roux and Cheese Sauce
When it is fully melted, add until all the cheese has been used. Happy cooking and I hope this tip helps you in your cooking. Enjoy!
How to Make a Roux and Cheese Sauce
An instructional post on how to make a roux and cheese sauce.
Ingredients
- 3 tbsp Butter
- 3 tbsp All-purpose flour
- 15 Ounces Coconut Milk
- 6 Ounces Evaporated Milk I now us Chicken Stock
- 1/2 Cup Sharp Cheddar Shredded
- 1/2 Cup Smoked Gruyere shredded
Instructions
-
Heat a sauté pan on medium high heat. Add the butter and when melted, add in the flour. Using a spatula, mix until the flour absorbs all the butter. The result will be a paste like mixture. Next, you add your liquid in a little at a time. The liquid should be room temperature or heated on a low temp if pulled from the fridge. As you add the liquid to the roux, make sure the initial liquid is fully absorbed before adding in more to your mixture. Keep adding the liquid until the roux becomes creamy. If the roux is runny, you have added to much liquid. Over time, you will learn the consistency you want in your roux. The roux should look creamy, not runny or to thick. Once the roux is complete, start adding your cheese a little at a time. When it is fully melted, add until all the cheese has been used. Happy cooking and I hope this tip helps you in your cooking. Serve and Enjoy!
Recipe Notes
I have continued to evolve this recipe. I now use a little chicken stock in lieu of the evaporated milk. I also use smoked gouda in lieu smoked gruyere.
My room just is not picking up. Should I add more flour?
The consistency should be like sand. If it is too wet, add more flour.
I just love this! It is the base of SO many good recipes!
It truly is the base. You can do so much with this sauce.
Everyone should know how to make bechamel! It’s 10x better than store-bought mac n’ cheese! Great post with the step-by-step photos.
Thx Rebekah. It took a little while to break my kids on the store bought stuff but now, they even make their own mac N cheese.
Since there was an addition of cheese, this is called mornay. Béchamel is without cheese. I agree, it is better than any store bought anything!
Thanks for sharing. I will update the post so I am technically correct. Have a great day and thanks for stopping by the blog.
This is a great post and now you have me craving Macaroni & Cheese!
Glad I could help!
Just sent this off to my OH – who has seriously beeenn drooling for the last 20 mins.
That is too funny. Thx for making me smile!
Thanks for all the tips on how to make a roux. I will have to try this cheese sauce soon! It looks so creamy and good!
Thx Sam. Please show me some pics when you do make it.
My roux came out creamy. But when I tried adding in the cheese, its oils made a bit of a mess of the roux. I used Welsh Cheddar, as I had it on hand and was trying to think of a way to use it.
Is there a certain type of cheese(s) that can be used for the roux or can any cheese be used?
I wouldn’t think the cheese you used would make it a mess at all. The creaminess comes from the roux is absorbing the milk or coconut milk as I use. The only possible thing I can think of is you let it sit for too long before you added the cheese sauce to the noodles.
Never knew to use coconut milk in roux. Thanks for the tips.
I have tried a number of combinations when making my roux. The traditional roux’s use some form of cream. I have tried to lighten mine up from a fat perspective. I have found coconut milk to be awesome because of its rich consistency. I often add chicken stock as well to keep it light. Play around with different quantities and try light cream or fat-free half and half to see what you like best.
Maggie, I am glad my post provided some help to you.