LESSON 09 OF 12 · Cooking Techniques
Make a smooth roux sauce
Learn the flour-and-butter foundation of creamy white sauces and mac and cheese.
YOUR KITCHEN WIN
Whisk a lump-free béchamel that gently coats a spoon.
Gather: 25 g butter, 25 g plain all-purpose flour, 300 ml milk, a small saucepan, a whisk, and salt and pepper.
Let’s do it, step by step
Illustrative AI-generated step photos. Follow the written instructions for measurements and technique.
Measure before heating
Weigh the butter and flour, and measure the milk. Set the whisk nearby. Melt the butter gently over medium-low heat without letting it brown.
Measure the ingredients and melt the butter gently. Cook the pale roux
Add the flour and stir continuously for about 2 minutes, including the corners of the pan. Keep the paste pale and gently bubbling. This short cooking stage gives the flour and butter time to combine.
Stir the flour and butter into a pale paste. Whisk in milk gradually
Take the pan off the heat. Whisk in a small splash of milk until smooth; the mixture will thicken at first. Repeat with small additions, then whisk in the remaining milk once the mixture loosens.
Add milk gradually and whisk smooth. Simmer and check
Return to gentle heat, whisking frequently as the sauce thickens. Simmer gently for several minutes, stirring the bottom and corners, until smooth and no longer floury. Season at the end. For cheese sauce, remove from heat before stirring in grated cheese.
Simmer gently until the sauce coats a spoon.
SMALL FIXES, BETTER RESULTS
If it doesn’t go to plan
Lumps appeared?
Take the pan off the heat and whisk firmly. If needed, strain the sauce through a fine sieve before returning it to gentle heat.
Too thick, or catching on the bottom?
Whisk in a little more milk to loosen. Reduce the heat and stir the corners; transfer unburnt sauce to a clean pan if the bottom scorches.
One skill learned. One step forward.
Try the exercise, then mark this lesson complete when you feel ready.