What Can I Do With Box Block Cheese
How to Make a Roux and Cheese Sauce
How to Make a Roux and Cheese Sauce from Feed Your Soul Too
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.
Prep Time 2 minutes
Cook Time 12 minutes
Total Time 14 minutes
- 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
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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!
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.
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