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


Chef Perry

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>