Traditional recipes

Roux cheese sauce recipe

Roux cheese sauce recipe

  • Recipes
  • Dish type
  • Side dish
  • Sauce
  • Cheese sauce

This is a really easy French cheese sauce. It's really easy to make and goes really well with pasta and other cheeses.

446 people made this

IngredientsServes: 12

  • 40g butter
  • 40g plain flour
  • 400ml whole milk
  • 90g grated cheese

MethodPrep:10min ›Cook:12min ›Ready in:22min

  1. Firstly place a saucepan on the hob; turn the heat up quite high as you will need to melt butter. Next melt the butter, and stir it slowly and make sure you don't leave it alone or it will burn and be no use.
  2. Take your butter off heat and add your flour; now put it on the heat for 1 minute make sure you don't leave the sauce alone keep on stirring and stirring it.
  3. Next take it off the heat again and slowly add the milk and stir using a whisk, this will hopefully make it thin. Then place on the hob, whisking constantly, until it is thick and can coat the back of the spoon.
  4. Add your cheese, as your sauce is hot it will melt the cheese and make it tasty and milky.


When adding the milk, don't add it all at the same time as it will be to thin!

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Reviews in English (1)

this is made by me I ray like it :-)-23 Feb 2016

How To Make A Roux

Making a roux might sound complicated, but it's actually SO easy. Once you know how to make one, you'll be in love with all the things it can do. It's the perfect base for luxuriously smooth cheese sauces, (hellooo 3 Cheese Mac & Cheese) soups, and stews. Let's break it down.

What is a roux?

A roux is equal parts fat and flour. Typically, fat comes in the form of butter (that's the French way) but any fat works! Fat is heated to a liquid state in a pan, then flour is whisked in and cooked until no longer raw. For a blonde roux, this will only take a couple minutes. If a dark roux is what you're looking for, (common in Cajun cuisine like seafood gumbo) simply continue cooking, whisking constantly, until roux has darkened to your desired color.

What can I use a roux for?

So many things! As mentioned above, a roux is the perfect base for thickening cheese sauces or cheese dips. It's also the base for 3 of the 5 classic French mother sauces. (That's

béchamel, velouté, and espagnole if you're counting.) In Cajun cooking, it's used for making gumbo and jambalaya&mdashmany times starting with oil or bacon fat instead of butter. In Japan, many curries are started with a simple roux of butter or oil and flour, with the addition of curry powder. Roux is made all over the world, and used for countless different dishes.

So, now that you're in the know, let's see how it's done step-by-step.

Step 1: Heat your fat.

In this case, we're using butter. Put your skillet (any type will do) over medium heat and add your fat. Keep a close eye to make sure it doesn't burn!

Step 2: Add your flour.

That's regular old all-purpose flour, by the way. Sprinkle it over your heated fat and whisk constantly to combine the two.

Step 3: Cook until no raw flour remains.

Within about 30 seconds of whisking, your flour and fat should be bound together and smooth. Almost immediately it will take on a thin paste-like consistency and will be lightly bubbling. Continue stirring for 1 to 2 minutes, until all the raw flour flavor has cooked off. If you're using your roux to thicken a soup or sauce, then you're good to go! If you're making a recipe that requires a darker roux, read on.

(Optional) Step 4: Continue cooking for a darker roux.

If your recipe requires a dark roux, keep cookin'! Just don't turn your back on it, or it WILL burn. (Word to the wise, from the neglectful. 😉) Whisk constantly until your roux has darkened to your desired color. If you're making a dark roux, chances are you'll want to use a fat with a higher smoke point, like vegetable oil. Since butter has a low smoke point, it's more likely to burn, and you'll need to cook the roux at a lower temperature for longer to avoid burning.

That's all there is to it! Once you've mastered roux-making, you've got tons of sauces, stews, and soups to play around with. Try using a darker roux to add a rich, nutty flavor to beef stew, and a lighter one to thicken soups like New England clam chowder. Soon you'll be saucin' like a pro.

How to Make a Roux: A Step-by-Step Guide

Here are the simple steps for making a roux from equal parts butter or oil and flour, which will add depth, color and, most importantly, flavor to soup and sauce recipes.

Step 1: Start the Roux
Melt the butter over medium-low heat, then add the flour.

Step 2: Stir the Butter and Flour
Stir constantly with a wooden spoon in a figure-eight motion for even cooking.

Step 3: Light Roux
In 3 to 5 minutes, you'll have a light roux that should puff slightly. Use this for white sauces, like white pepper gravy or a bechamel for mac and cheese.

Step 4: Brown Roux
For perfect gravy, you want a brown roux, so continue cooking the roux a little longer. Roux takes time and patience, so just keep stirring. After about 6 or 7 minutes it will smell a little nutty and turn pale brown.

Step 5: Dark Roux
If you take it even further, about 8 to 15 minutes or longer, you'll get a dark roux. This is great for Cajun and Creole cooking. The longer the roux cooks, the less thickening power it has in the end.

What is the difference between White and Dark Roux?

White Roux is actually commonly referred to as the paste itself made by the butter and flour. Once the Milk is added, then it formally becomes what some refer to as a Bechamel Sauce. There are three levels of Roux. The first level of the three is the White. The second is a brown, which requires just a little more cooking time. The last is a Dark roux. Brown or Dark roux is cooked until the flour darkens and is usually thinned with a broth to make it darker. Once the Roux paste is cooked for longer amounts of time, it becomes less efficient at thickening.

A white roux or blonde roux is simple and quick to make. It is often used in casseroles, macaroni and cheese and gravy. Once adding the milk to the roux, the roux works to thicken and become a beautiful sauce. From there, cheese or spices that are specific to what you are using it for, can be added.

How To: Make a Roux

Making a roux is not difficult. It may sound super French and fancy (pronounced ROO), yet it’s a simple cooking technique that involves just a bit of patience and some basic cooking know-how.

In simple terms, a roux is equal parts cooked fat and flour. It’s used to thicken soups, stews, and sauces and in the South (and particularly New Orleans), it’s famously used in Gumbo and Étouffée. You can use any kind of cooking oil, butter, or bacon fat to make a roux. It just depends on what you are making and what kind of flavor you want to give your dish.

Step 1: Heat your oil or butter in a heavy bottomed skillet or Dutch oven over medium heat.

Step 2: Once hot, evenly sprinkle the flour over the oil.

Step 3: Start whisking or stirring the flour over medium heat. It will clump up slightly at first, but it will loosen as it heats.

Step 4: This is what a loosened roux should look like.

Step 5: Keep your heat on medium and continue stirring for about 5-7 minutes. At this point, the raw taste of flour has been cooked out, and the roux is at its optimal thickening ability. This is called a blonde roux. If you are making a white sauce (or béchamel—another fancy word) you would whisk in the milk now. A béchamel is often the base to stovetop macaroni and cheese. This is also a good color or stage if you’re making a pan gravy.

Step 6: If you keep on cooking and stirring your roux, it will get darker (as pictured here). The roux will still be able to thicken a soup or sauce, but not as much as the blonde roux. It will give your final dish a slightly nutty flavor. This dark roux is a nice milk chocolate color. This is the stage where people will make Gumbo or other Cajun specialties, like Étouffée. It not only adds a very rich flavor, but it’s what gives the gumbo that nice, deep color. At this point, roux does not have a lot of thickening power, which is why Cajun and Creole cooks will add file powder at the end of cooking.

So just remember to cook on medium heat and to keep stirring. You’ll have your own pot of Gumbo in no time!

FAQs & Expert Tips

A roux is a mixture of equal parts butter and flour, whisked and cooked together. It’s used as a thickener in sauces!

Honestly, you can use any cheese you want! Although I chose to use Velveeta for a smooth and silky sauce, you could choose any cheese that that melt easily and have a distinct flavor like Monterey jack, or cheddar, but the choice is yours! You can play around with different varieties or combinations to find your favorite.

Well of course I’m going to say on top of tortilla chips, it’s nacho cheese sauce! However, the name does not make the sauce. You can use this creamy cheese sauce on veggies, pasta, potatoes, you name it! Anything that you think needs a little cheese sauce, ADD IT.

  1. Make sure when making the roux, to whisk constantly to remove any lumps.
  2. For a gluten free version, use cornstarch in place of flour.
  3. Not a fan of hot sauce? Leave it out! I find it adds a nice kick of flavor, but the choice is yours.

Ways to use a Roux

We tend to think of a roux in terms of thickening a gravy, but there are lots of other uses for it. Try one of these:

  • Use the roux to make a gumbo
  • Gratin dishes like scalloped potatoes often start with a roux
  • Use a dark roux to make an easy beef stroganoff recipe.
  • Make a roux to thicken your macaroni and cheese recipe
  • Use a roux to make a bechamel sauce.
  • Make a dark roux to thicken gravy for a pot roast.
  • Thicken a soup or chowder with a homemade roux.
  • Use a roux to make an easy Alfredo sauce for pasta.
  • Make a white sauce for Chicken pot pie that starts with a roux.

Even though the word roux comes from French cuisine, the technique is really very simple. You need just four things:

The type of roux that you end up with depends mainly on your last item &ndash Time! The longer you cook and stir, the deeper the color and flavor.

What type of roux do you enjoy making?

Smoked Gouda cheese sauce. I mean, come on.

My favorite part about Thanksgiving isn’t the turkey, the cranberries, nor the stuffing. It’s the cheese sauce.

Oh, you don’t have that on your table spread? Hmmm. It was a staple of my childhood holiday table. Grandma made cheese sauce for nearly every holiday to go on any/all occurrences of broccoli and cauliflower. The boat of sauce was always kept on the Grown Up Class A table, so it seemed from the vantage point of the kids’ table that my desired quantities of cheese sauce were always discordant with the amount I wanted and received.

In an act of rebellion and independence, I taught myself to make really good cheese sauce. Then I made it even better. I made cheese sauce with smoked Gouda, sharpened with mustard and Worcestershire sauce.

Smoked Gouda cheese sauce may sound like an elevated affair, but the only effort is picking smoked Gouda over plain cheddar at your grocery store, like a toy claw picking a Minion™ over an unbranded, poorly-stitched toy cat.

I would be perfectly happy with just a plate of rolls, cheese sauce, and gravy for Thanksgiving. And perhaps a pint of wine. In fact, you could just split open the rolls, pour gravy on one half, cheese sauce on the other, and by golly you’ve got an open-faced Gravy Cheeser.

Roux Mac and Cheese

Mac and cheese. One of my favorite favorite foods. I consider myself a connoisseur of two things—nachos and mac and cheese—so if I'm sharing a recipe for mac and cheese, you know it's going to be good.

This recipe is straight from the minds of my brother-in-law Ian and his fiancè Georgina (thanks guys!). They are awesome at making up recipes on the spot, and this one originated after they found the perfect recipe for roux—a cooking mixture made from flour and fat that is used to thicken sauces.

We made this for dinner last night and topped it with grilled rosemary chicken. It was delicious! I think it would also be good with jalapeños or broccoli—can't wait to try that next time.

RECIPE: Roux Mac & Cheese
Cook time: 20 minutes │ Serves: 4 (full entrees—if used as a side, serves 8)

  • 1 box medium shells, cooked as directed and drained
  • 4 tablespoons butter
  • 3 tablespoons flour
  • 1 teaspoon mustard powder
  • 1 ½ cups milk
  • 2 cups Monterey Jack cheese
  • 2 cups sharp cheddar cheese
  • Garlic salt
  • Salt & pepper

In a large pot on medium heat, create your roux by whisking butter and flour until it becomes a light tan color. Add milk and bring to a simmer. Add mustard powder. Slowly add in Monterey Jack cheese until it melts. Add cheddar to taste: more cheddar = more cheese flavor. Salt, pepper and garlic powder to taste.

Add cooked & drained pasta to sauce and mix well. Top with shredded cheese & enjoy!

Cheddar Cheese Sauce

Cheddar cheese sauce is an easy, creamy, indispensable, and versatile homemade go-to in your recipe repertoire, whether destined for burgers, tater tots, broccoli, chili, nachos, cauliflower, baked potatoes…get the picture? Here’s how to make it.

Adapted from Spike Mendelsohn | The Good Stuff Cookbook | Wiley, 2010

This Cheddar cheese sauce creates a spectacular cheese sauce so stupendously rich and gooey and versatile you’ll want to slather it onto everything by the ladleful. And when we say everything, we mean everything, including the ridiculously indulgent Uncle D’s Chili and Cheddar Burger. Or a classic Uncle D’s Chili. Or a baked potato. Or a roasted sweet potato. Or fries. Or broccoli. Or macaroni. Or nachos. Or cauliflower. Or tater tots. Or, well, use your imagination. Any which way, this recipe is a keeper. As the author says, “Warm, oozing cheese is never a bad idea.” Amen to that.–Renee Schettler


Reheating cheese sauce can seem like a daunting task—all that solidified dairy, seemingly immovable. But wait, it can be done. The best way to do it, is not in the microwave, but on the stovetop. Slowly reheating over low heat, and stirring frequently, is the best way to ensure a smooth sauce on the second day.

Watch the video: Μικρά Λιχουδιαστά Μυστικά: #3. Πως δένουμε μια σάλτσα με βούτυρο και τεχνική Roux (January 2022).