Then I would take it off the heat and stir in the cheese till it melts. You can double the recipe if you want more. The reason I add the liquid a little at a time like that is to get rid of lumps from the flour. Anyway, add the liquid (one cup) a little at a time, constantly stirring until it bubbles, then add more liquid, stir, bubble, till all the liquid is added, then let it bubble for about a minute constantly stirring. I would use milk for a cheesy sauce, but I suppose you could use water. I'd probably make it light to pale for this. It can be very light for a white sauce to a pale gold, to a golden to a brown color, depending what you're making. Keep stirring till it's the color you want. Don't have the heat more than medium and even low medium so the butter doesn't burn. I actually put them both in from the start. In a saucepan, melt 2 tablespoons butter and add 1 heaping tablespoon flour. So I'll give you my roux recipe, not concentrate. I often try new recipes, to never make them again, lol. I also never heard of adding this to a spaghetti sauce, but guess it doesn't hurt to try it. If you're making it yourself, I'd forgo the concentrate and just add the roux, which is basically a sauce. So firstly, I've never heard of a cheese roux concentrate.
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