Easy Roux, white sauce (Bechamel sauce), and cheese sauce (Mornay sauce)

Easy Roux, white sauce (Bechamel sauce), and cheese sauce (Mornay sauce)

By Julie Published: January 11, 2013

• Makes: 1 medium potful
• Cook: 20 mins

This is an easy sauce to make for so many different things, macaroni cheese, lasagne, fish pie, cooking fish... all sorts! You can freeze the roux or keep it in the fridge for a few days if you make extra too. The sauce will keep in the fridge for a couple of days too.

Ingredients

• 25 grams Butter
• 2 heaped tbsp Plain Flour
• 1 pint Milk
• 1 pinch Salt
• 1 pinch Pepper
• 1 pinch Nutmeg

Instructions

1. Slowly melt the butter in a medium sized heavy based pan, then add the flour and stir well, so the flour cooks through. This will take a few minutes. It should be golden in colour, this is your roux. 🙂
   
2. Now slowly add your milk, whisking or stirring with a spoon as you do, this helps to keep the sauce smooth. I tend to bring the heat up to medium, slowly, as I do this. Add your seasoning, and keep adding the milk and whisking, very slowly bring to the boil whisking all the time. The sauce should be thick enough to cover your wooden spoon. Add your cheese now if that is how you are serving. Lovely!
   

• Cuisine: French
• Course: Side Dish
• Skill Level: Easy