Remove from the heat, add the bread crumbs and stir until coated. Bake the macaroni and cheese In a fry pan over medium heat, melt the remaining 2 Tbs. If freezing, set aside and let cool (see note above). The white sauce and its derivatives are the most common ways of using a roux, but you can also use stock instead of milk for the base to a pie filling, or make a flavoured sauce called a velouté, which is normally enriched with cream. Add the pasta to the cheese sauce and stir well. Using Challenge butter will add both flavor and richness to the sauce. Start by melting some Challenge salted butter in a saucepan, then whisk in some flour to make a roux, which will thicken the sauce. While the pasta cooks, make the cheese sauce. Self-raising flour has raising agent in and will leave your finished sauce with a slight taste of bicarb. Leaving it just slightly undercooked now will make sure it’s not completely mushy later. Try using the butter-flavoured ones rather than ones made with coconut oil.įlour: always use plain white flour. You’re only making a base, and you can add seasoning later on in the method.ĭairy-free spread: if you're making a sauce that needs to be vegan or dairy free, you can easily make a roux with a dairy-free butter alternative. Flour and fatsīutter: use an unsalted full-fat butter. Cooking it until it has a rich, caramel colour will give your sauce a slightly nuttier flavour. You can then choose to add your liquids to create a sauce or even continue cooking the roux. Once you've combined the flour and melted butter, the roux needs to be cooked for at least 2 minutes to cook out the raw flour.
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