75 lines
2.8 KiB
Markdown
75 lines
2.8 KiB
Markdown
# Basic Butter Roux Recipe
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## Ingredients:
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- 1/2 cup (115g) unsalted butter
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- 1/2 cup (60g) all-purpose flour
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## Instructions:
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1. Melt butter:
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- Place butter in a heavy-bottomed saucepan over medium heat.
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- Allow it to melt completely, but don't let it brown.
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2. Add flour:
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- Once butter is melted, add all the flour at once.
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- Immediately start whisking to combine.
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3. Cook the roux:
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- Whisk constantly to prevent burning.
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- Cook for about 3-5 minutes for a white roux.
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- For blonde roux, cook for 5-10 minutes until it smells slightly nutty.
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- For brown roux, cook for 15-20 minutes, stirring frequently.
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4. Check consistency:
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- The mixture should be smooth and free of lumps.
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- It should have a paste-like consistency.
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5. Use or store:
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- Use immediately in your recipe, or
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- Let it cool completely before storing in an airtight container in the refrigerator for up to 2 weeks.
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## Notes:
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- Keep a close eye on the roux as it cooks to prevent burning.
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- The darker the roux, the nuttier the flavor but the less thickening power it has.
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- This recipe makes about 1 cup of roux, enough to thicken 4-6 cups of liquid.
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---
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# Creamy Cheese Sauce Recipe
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## Ingredients:
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- 3 tablespoons (42g) unsalted butter
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- 3 tablespoons (23g) all-purpose flour
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- 2 cups (480ml) whole milk, warmed
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- 2 cups (8 oz / 226g) shredded cheese (e.g., sharp cheddar, Gruyère, or a mix)
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- 1/4 teaspoon salt
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- 1/8 teaspoon white pepper
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- Pinch of nutmeg (optional)
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## Instructions:
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1. Make the roux:
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- Melt butter in a medium saucepan over medium heat.
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- Once melted, add flour and whisk constantly for 1-2 minutes until smooth and bubbling slightly. This is your white roux.
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2. Create the béchamel:
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- Gradually pour in the warm milk, whisking constantly to prevent lumps.
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- Continue cooking and whisking until the sauce thickens and coats the back of a spoon (about 3-5 minutes).
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3. Add cheese and seasonings:
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- Reduce heat to low.
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- Add shredded cheese in small handfuls, stirring until each addition is fully melted before adding more.
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- Stir in salt, white pepper, and nutmeg (if using).
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4. Final touches:
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- Taste and adjust seasonings if needed.
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- If the sauce is too thick, whisk in a little more warm milk.
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- If too thin, simmer gently while stirring until it reaches desired consistency.
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5. Serve:
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- Use immediately, or keep warm over very low heat, stirring occasionally to prevent a skin from forming.
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## Notes:
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- For best results, shred your own cheese. Pre-shredded cheese often contains anti-caking agents that can affect the sauce's smoothness.
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- This recipe yields about 3 cups of cheese sauce.
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- 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. |