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<blockquote data-quote="Beleriphon" data-source="post: 7896975" data-attributes="member: 27847"><p>Definitely a roux, and I certainly know what it is but the base of the sauce is functionally a bechamel (there's no nutmeg to make a real bechamel) I don't necessarily get the texture and colour of the butter/flower mix the same as other folks so I just describe how I like to make it. The roux is for sure to make it thick, the flavour is coming from the cheese and mustard for the most part.</p><p></p><p>I use butter becasue I find it combines with the milk and milk fat in cheese better than vegetable oils or straight animal fats like lard or bacon grease. Oils and fats tend to make the whole thing oily and and separate from the milk since there nothing actually in the sauce to keep it emulsified.</p><p></p><p></p><p></p><p>Oh yeah need a good cheese mix for most things. The big thing with the cheese sauce is you need cheese to dissolve or melt into the base. So stuff like swiss cheeses (greyuere is amazing in sauce), cheddar, mozzarellas (there's a place near me that raises water buffalo and makes the real deal), and gouda are really good.</p><p></p><p>Trying to use something like blue cheese of any kind isn't great because its too crumbly to really melt right. I'm sure it would taste awesome, but it would have a weird texture.</p></blockquote><p></p>
[QUOTE="Beleriphon, post: 7896975, member: 27847"] Definitely a roux, and I certainly know what it is but the base of the sauce is functionally a bechamel (there's no nutmeg to make a real bechamel) I don't necessarily get the texture and colour of the butter/flower mix the same as other folks so I just describe how I like to make it. The roux is for sure to make it thick, the flavour is coming from the cheese and mustard for the most part. I use butter becasue I find it combines with the milk and milk fat in cheese better than vegetable oils or straight animal fats like lard or bacon grease. Oils and fats tend to make the whole thing oily and and separate from the milk since there nothing actually in the sauce to keep it emulsified. Oh yeah need a good cheese mix for most things. The big thing with the cheese sauce is you need cheese to dissolve or melt into the base. So stuff like swiss cheeses (greyuere is amazing in sauce), cheddar, mozzarellas (there's a place near me that raises water buffalo and makes the real deal), and gouda are really good. Trying to use something like blue cheese of any kind isn't great because its too crumbly to really melt right. I'm sure it would taste awesome, but it would have a weird texture. [/QUOTE]
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