Home Cooking 5

What's the difference between making a roux or thickening sauce after making?

cruth82 | Nov 17, 201503:18 PM

For something like a homemade cheese sauce for Mac and Cheese, what's the difference between making a roux with flour and butter at the beginning of the sauce vs. thickening it afterwards by mixing flour and milk or broth in a shaker and pouring it in to a thin broth/milk based sauce?

I ask because I don't generally use a recipe - if I know in advance how much liquid I'll be using, I could plan how much roux I'd need, but I sort of make up how much sauce on the fly so it's just easier to control the thickening afterwards.

Any inherent pros/cons to either method?

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