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How to make Roux

with no lumps

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You Will Need

  • 2 tablespoons butter

  • 2 tablespoons all-purpose flour

  • 1 cup milk, or more as needed




Bechamel is a mixture of flour, butter and milk, it's a basic White Sauce that is commonly used for Lasagna recipes, Macaroni  and cheese, but mostly in Italian and French food. If you add a cup of shredded cheese you have an outstanding cheese sauce that will amaze everyone. A quick go to in a pinch that taste amazing and creamy on it's own, but sure, add cheese, salt pepper, etc. To ensure your white sauce is thick and lump free follow these simple steps.


Add butter to warm pan (same amount of butter  and flour.)
Add Flour once the butter is melted, and whisk until completely smooth.  (make a roux
Cook for two to three minutes to lose the “floury” taste, but not so long it begins to color

Add your milk a little at a time, until it starts to thicken. (whisking continuously ) until flour and butter mixture is combined into the milk. (Don't stop whisking until it is finished and smooth.

Things you can add to this white Sauce (Bechamel)

Salt, Pepper, Chives, Sauted Onions, Shredded Cheese, Parmesan, Cayenne, celery salt  just to name a few.

  • When cheese is added to a white sauce, it’s called Mornay sauce.


This sauce is great for:

Macaroni and Cheese
Biscuits and Gravy (just add hamburger and season to taste)
Starter for a really good Alfredo Sauce (add Garlic and Parmesan Cheese Salt and Pepper)

Dishes that are Scalloped or baked “au gratin” are often made with white sauces 

Creamed Peas & Pearl Onions Yum!~
Chicken Fried Steak, the gravy is a white sauce made with  pan drippings.

And you’ll see it used as a pizza sauce (Chicken Alfredo Pizza)

Experiment- add different ingredients, skies the limit with this versatile sauce. 


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