Master your roux

Cooking up a good roux is the essential base of a showstopping bechamel, mac and cheese, pasta alfredo and many other everyday pasta sauce favourites.

Learn the basics of roux

BE MEASURED FOR SUCCESS

Always ensure you’re using the same amount of butter and flour. Your ratio for success should always be 50/50. Melt the butter until golden – but not brown as then it’s gone too far. Always add your flour while whisking and be sure to remain patient; let it roast for a bit whilst you keep whisking to richen your sauce flavour.

LOSE THE LUMPS

Sometimes pesky lumps can appear but don’t panic – the trick is to add a small amount of boiling water, after adding flour but before adding the milk. Pour just a little at a time and whisk after each addition of water until you banish the lumps and achieve a silky-smooth consistency.

TAKE YOUR TIME THEN TURN UP THE HEAT

Stir in your milk little by little. Taking your time is how to master the desirable smooth and silky consistency. Bring the sauce almost to boiling point but don’t let it boil over, simply stir for a few minutes, season with salt and pepper and your roux sauce base is done.

Perfect your skills

MASTER PASTA

Pasta perfection comes with a few simple tips and tricks that can turn simple into glorious.

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