Unformatted text preview: The basis for a sauce is a roux. A roux is the same weight of butter with the same weight of flour being melted in a sauce pan. Don’t over heat the cheese, it will become stringy. Use the hard very dry cheese because it melts better....
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This note was uploaded on 04/06/2011 for the course SFL 110 taught by Professor Annhardman during the Spring '10 term at BYU.
- Spring '10