I looked up a 'roux' recipe after some comments on the last time I tried to make it from scratch. I turned to my new Julia Child cookbook. It sounded easy. Just add 3 tablespoons of flour to 2 tablespoons of butter, mix until nicely blended and 'frothy'. Then add 2 cups of milk and later 1.5 cups of a cheddar/parmesan mix of cheese. Add cayenne pepper if desired.
Sigh.
Well, no, not sigh, lesson learned. You can't just plunk all the flour in with the butter (unless you want your flour mixture to look like breadcrumbs), and the pan can't be too warm, and the milk must be warm and added SLOWLY. Otherwise you get a hissing lumpy mess.
With a lot of patience (more than I have), I squished out most of the lumps and added the cheese and ate it on top of some fusilli pasta. It tasted quite flour-y, but cheesie enough, so I'm going to have to play with it all at a later stage.
I'm not giving up!!
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