Cheese Roux Recipe: Mastering the Art of Cheese Sauce

When it comes to creating a velvety cheese sauce, many cooks struggle with achieving the perfect consistency and preventing lumps from forming. The key to a successful cheese roux recipe lies in understanding the importance of patience and scientific know-how.

At Pasta Louise, we're proud to offer our signature cheese sauce for customers to take home and reheat at their convenience. Our chef, Arevalo, has perfected his recipe through years of experimentation and fine-tuning. 'I worked really long on the recipe for cheese sauce,' he reveals. And it's not just about following a formula – it's about mastering a few key techniques that will elevate your cheese sauce to new heights.

One of the most crucial steps in creating a smooth cheese sauce is to cook it over low heat, whisking constantly to prevent lumps from forming. Arevalo advises against cooking the roux at high heat, as this can cause it to break down and separate quickly. Instead, take your time and let the mixture simmer gently until it reaches the desired consistency.

Another important tip is to add a little milk to the saucepan when reheating the béchamel sauce, as this will help thin it out to the perfect consistency. And if you find that your sauce has thickened too much, don't worry – simply whisk in a little more flour and melted butter to restore its creamy texture.

But how do you prevent a skin from forming on the surface of the sauce? Arevalo recommends placing a sheet of wax paper or plastic directly on top of the sauce, ensuring that it doesn't come into contact with the air. This will help keep the mixture smooth and lump-free.

When reheating your cheese sauce, remember to whisk constantly to prevent lumps from forming. And if you do notice any skin starting to form, simply disperse it by whisking vigorously until it's fully incorporated.

With these simple tips and tricks under your belt, you'll be well on your way to creating the perfect cheese roux recipe for your next macaroni and cheese dish. So go ahead – experiment with different types of milk and cheeses, and find the combination that works best for you. Happy cooking!

Cheese roux recipe