The problem is that there are occasionally issues where the cheese sauce will come out a bit thinner than you would like it to.

Some people make cheese sauces that are meant to be used as dips and others make them as a sauce that accompanies a large meal. It’s nice to be able to make your own homemade cheese sauce that can go with pasta or many other types of dishes. In addition, as an Amazon Associate I earn from qualifying purchases. If you click one of these links and make a purchase, I may earn a commission at no additional cost to you. Brown and dark roux are typically runnier in consistency and have less thickening properties than white or blond roux.This post may contain affiliate links. Dark roux is cooked longer, about 8 to 15 minutes, and is commonly used in Creole and Cajun cuisine to flavor dishes such as gumbo or jambalaya. Brown roux is classically used in perfect gravies. A roux starts to brown after about 6 or 7 minutes.

The longer the roux is cooked, the darker in color it gets and the more its toasty, nutty aromas and flavors will come out. White roux is used to thicken sauces such as béchamel, cheese sauces and white gravy, as well as creamy soups and chowders.īrown and dark roux are cooked for longer and have more flavor. White and blond roux are cooked for just enough time to eliminate the raw taste of the flour, but not so long that the roux starts to brown, about 3 to 5 minutes. Different types of roux result depending on how long you cook the flour and fat the type of roux youll make depends on whether you need it to act more as a thickening agent or to impart flavor. There are several categories of roux: light roux, brown roux and dark roux.

Cheese roux sauce recipe