the_information_nexus/food_related/roux.md

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.