![]() For a white sauce, you do not let the roux darken, as you would for a brown sauce or gravy. You cook the roux a short while to get the raw flour taste out of it. To make the white sauce, you start by making roux, a mixture made by cooking in a saucepan a combination of flour and butter or other fat. To review, cheese sauce is simply white sauce, also called béchamel, that has been flavoured with cheese. But I hope the following advice will ensure smooth sailing, or should I say smooth saucing, the next time you make it. ![]() Jewel Townsendĭear Jewel: I wish you had contacted me sooner, because that’s a long time to be having your cheese sauce curdling. Dear Eric: Please help! I am almost 80 years old and my cheese sauce always curdles when I make macaroni and cheese.
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