How To Make A Roux, Bechamel, & Cheese Sauce

So our friend Jon wrote us asking, “How do you make a proper roux? I tend to end up with a mess of lumps and clumps!”

Well Jon, a classic roux is a pretty simple thing to make…as long as you know a couple of VERY important techniques to avoid that lumpy mess.

Here are my step-by-step instructions on cooking a classic roux, developing it into a bechamel (white sauce), then into a cheddar cheese sauce, and finally into my favorite mac & cheese!

See also: 5 Tips for Perfect Pasta

Enjoy!

Chef Perry
SimplySmartDinnerPlans

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