11/10/2023 0 Comments Make bechamel sauce for mac and cheeseReaching for anything less than whole milk (3.25% Milk Fat) when making Mac and Cheese is asking for trouble. It is easy to assume that all milk is created equal, but it isn’t. ![]() At this point the hot Roux can be whisked into cold milk, or cold milk can be whisked into the hot roux. Whisk in an equal portion of flour and cook, continuing to whisk for 4-5 minutes. ![]() To make a Roux put butter in a pot and heat it until it is melted. Use a roux to thicken and help stabilize your cheese sauce. A cheese sauce made without a roux can be very unstable and even curdle when cooked. ![]() It also happens to be the base for the French Sauce Bechamel, which is the base for any good Mac and Cheese. A roux is an equal mixture of flour and butter cooked together and used as a thickener in sauces and gravies.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |