I’m cooking dinner today and I decided to make cauliflower cheese as a side dish. It’s been a while so I looked up a recipe on-line to check I had all my ducks in a row. Heaven help us, the site reccomended making the cheese sauce in a metal pot, on the stove. Why? I can’t imagine. Making a roux, the basis of the cheese sauce, is a nightmare on the hob. But in a microwave… so simple. Using a one to one ratio – my recipe called for two ounces of butter and two ounces of flour to a pint of milk – melt the butter in the microwave – a minute on full power should do it, then add the flour stirring until you have a nice smooth paste. Then simply add the milk very slowly stirring all the time. Heat in the microwave, a minute at a time on a medium setting, stirring between each minute and hey presto! smooth, easy roux for idiots.
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