# Basic Butter Roux Recipe

## Ingredients:
- 1/2 cup (115g) unsalted butter
- 1/2 cup (60g) all-purpose flour

## Instructions:

1. Melt butter:
   - Place butter in a heavy-bottomed saucepan over medium heat.
   - Allow it to melt completely, but don't let it brown.

2. Add flour:
   - Once butter is melted, add all the flour at once.
   - Immediately start whisking to combine.

3. Cook the roux:
   - Whisk constantly to prevent burning.
   - Cook for about 3-5 minutes for a white roux.
   - For blonde roux, cook for 5-10 minutes until it smells slightly nutty.
   - For brown roux, cook for 15-20 minutes, stirring frequently.

4. Check consistency:
   - The mixture should be smooth and free of lumps.
   - It should have a paste-like consistency.

5. Use or store:
   - Use immediately in your recipe, or
   - Let it cool completely before storing in an airtight container in the refrigerator for up to 2 weeks.

## Notes:
- Keep a close eye on the roux as it cooks to prevent burning.
- The darker the roux, the nuttier the flavor but the less thickening power it has.
- This recipe makes about 1 cup of roux, enough to thicken 4-6 cups of liquid.

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# Creamy Cheese Sauce Recipe

## Ingredients:
- 3 tablespoons (42g) unsalted butter
- 3 tablespoons (23g) all-purpose flour
- 2 cups (480ml) whole milk, warmed
- 2 cups (8 oz / 226g) shredded cheese (e.g., sharp cheddar, Gruyère, or a mix)
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- Pinch of nutmeg (optional)

## Instructions:

1. Make the roux:
   - Melt butter in a medium saucepan over medium heat.
   - Once melted, add flour and whisk constantly for 1-2 minutes until smooth and bubbling slightly. This is your white roux.

2. Create the béchamel:
   - Gradually pour in the warm milk, whisking constantly to prevent lumps.
   - Continue cooking and whisking until the sauce thickens and coats the back of a spoon (about 3-5 minutes).

3. Add cheese and seasonings:
   - Reduce heat to low.
   - Add shredded cheese in small handfuls, stirring until each addition is fully melted before adding more.
   - Stir in salt, white pepper, and nutmeg (if using).

4. Final touches:
   - Taste and adjust seasonings if needed.
   - If the sauce is too thick, whisk in a little more warm milk.
   - If too thin, simmer gently while stirring until it reaches desired consistency.

5. Serve:
   - Use immediately, or keep warm over very low heat, stirring occasionally to prevent a skin from forming.

## Notes:
- For best results, shred your own cheese. Pre-shredded cheese often contains anti-caking agents that can affect the sauce's smoothness.
- This recipe yields about 3 cups of cheese sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of milk if needed to restore consistency.