This is one of the most used sauces in European / American cuisine (I know it is sweeping statement, but it is used only in Non-Asian recipes!). Mac and cheese and many other pasta recipes like Lasagne, Cannelloni use this sauce.
I have reached the following measurements after much trial and error. My sauce is not too thick. If you wish to use it as a dip, then reduce milk.
The original recipe uses ONLY butter. But since my husband is VERY health concious, I substitute it with olive oil and sometimes a mix of both.
And French chefs swear by Nutmeg as the spice to be used. But me, being an Indian,add an array of spices!!
Cheese can be added to the sauce, if you wish. Just remember to keep aside some of the cheese for decoration.
Similarly the flour can be fried in the butter till it loses it's raw smell or till golden brown or till it turns caramel brown. And depending on the color of the fried flour, your sauces color changes and so does it's name! (Dark brown is Roux.)
Ingredients:
Butter / Olive oil - 5 tbsp
Flour - 5 tbsp
Milk - 2 and 1/2 cup
Salt - 1/2 tsp
Cheese - 1/2 cup grated (optional)
(So the ratio is something like this.... for 1 tablespoon of butter, use 1 tbsp flour and 1/2 cup milk)
Various spices which may be used:
Pepper - 1/2 tsp
Chilly flakes - 1 pinch
Thyme - 1 pinch
Rosemary - 1 pinch
Nutmeg - 1 pinch
Heat butter in a thick bottomed pan on a low flame, till it melts and add the flour.
If you are using olive oil, just add in the flour.
Stir constantly.
The raw smell of the flour must go (around 2 minutes on very low flame).
Add the milk slowly while stirring constantly.
No lumps must form. If lumps occur, turn off flame and sieve.
When the mixture starts to boil / thicken, add the salt and rest of the spices you wish to use.
Keep stirring until mixed well and turn off flame.
Add cheese now, if using and stir well.
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