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