How To Make A Roux, Bechamel, & Cheese Sauce ~ Chef@Home

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As seen on AM Northwest: Step by step instructions on cooking a classic roux, developing it into a bechamel (white sauce), then into a cheddar cheese sauce, and finally into my classic mac & cheese.

Also...take a look at one of my favorite sauce recipes, Smoked Gouda Cheese Sauce, at the bottom of this page!

For more delicious, simple, and (mostly) healthy recipes, professional tips, and kitchen tricks, visit www.chefperryperkins.com, and see my "Home Chef" series of cookbooks.

Eat Well!

~Chef Perry
www.chefperryperkins.com

Author:
The Home Chef: Transforming the American Kitchen
Frugal Fine Cooking: A Home Chef's Guide
Bacon: A Home Chef's Guide
A Home Chef's Guide to Grilling
A Home Chef's Guide to BBQ

Available on Amazon at perryperkinsbooks.com

SMOKED GOUDA CHEESE SAUCE
1 tablespoons butter
2 cloves garlic, finely minced
1/2 teaspoon ground mustard
1/4 teaspoon paprika
1 tablespoons flour
1 cups whole or 2% milk
6 ounces Smoked Gouda Cheese, shredded
1/8 teaspoon horseradish sauce
Salt and pepper, to taste
Baguette slices

Heat medium saucepan over low. Melt butter, then add garlic. Cook garlic 1 to 2 minutes, or until fragrant.

Mix in ground mustard, paprika and flour to form a roux. Slowly whisk in milk, whisking vigorously to ensure no lumps remain. Let sauce cook for 3 to 4 minutes, whisking occasionally, until it begins to thicken.

Add Smoked Gouda Cheese in small handfuls, whisking between each addition to ensure cheese is melted and incorporated into the sauce.

Whisk in horseradish, and season with salt and pepper, to taste.