Roux’s Rule

I have come to the conclusion that if you can make a roux you can feed your family forever…and they will love you for it. In case you’re not sure, a roux is the fancy term for when you melt butter then add flour to make a thick paste.

You probably already know that roux’s form the base for any white or cheese sauce. If you can perfect a cheese sauce from scratch, your options are endless. Lasagne is a classic that comes to mind, but to keep it simpler for a weeknight meal, I like to add well browned chicken, onion and broccolini to a baking dish, smother with my cheese sauce and then bake in a hot oven til golden brown.

Tuna Mornay is another classic which is making a comeback in our house, mainly because my partner asks for it almost every week. Personally I don’t get the attraction, but if I can get brownie points from a meal that takes literally 15 mins, I’ll take it.

So, what are my tips for a good cheese sauce? I always add a good teaspoon of seeded mustard to the melted butter before the flour. Also try to always make sure you cook the flour out for a full 2 mins over a medium heat. If you heat the milk in the microwave until nearly boiling, you can just about add it all in one go (as long as you have a good whisk). For tuna mornay I always heat the milk with half an onion in the jug for extra flavour.

But why do Roux’s rule? They also form the base of all my pie fillings and classic stews. Homemade pies are a great weeknight meal. Sauté your filling combinations in the pan (chicken, bacon, mushroom…beef , bacon and mushroom …mmm), add a spoonful of butter and flour (amount will depend on how much you’re making). Cook out for 2 mins then add ½ a glass of red or white wine, then chicken or beef stock being sure to stir well to avoid lumps. Add your favourite herbs and let cool before adding to your pastry shell. My only other tip with pies is to always cook them in a metal tin of some description or even a muffin tin for mini versions. It’s the easiest way to get the pastry crisp on the bottom.

Anyway, I hope I have convinced you that roux’s rule…and have inspired you to go back to some classics!
Take care
Toni