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If you have ever tried to make a white sauce or a cheese sauce, then the chances are good you have made a roux at the beginning of your recipe. A roux is a base made from equal quantities of butter and flour. Into this liquids, such as stock or milk, are added to create the final sauce. How hard can this be? Many people suffer lumpy and watery sauces as a result of not following a few basics.

1 Grab a wooden spoon. This is the ideal ingredient for stirring and testing a roux and any sauces. Metal spoons are not great for prolonged stirring in pans for one thing and certainly don’t scratch.

2 Use a low heat. The object is to melt the butter, add the flour to combine the ingredients and then to get to the desired colour of roux. If you knock the heat up too high, you well fry the flour and will need to start again.

3 Add fluids a little at a time. The initial roux may seem quite light, but the first few drops of milk or stock will suddenly firm it up into almost a dough. The key is to add fluid, stir until combined and then add more until the roux is completely amalgamated.

4 Cheese? If adding cheese, remember that when it melts it becomes fluid and could over dilute your sauce. If you are using cheese, remember that the bits that stick to the side of the pan are the cooks perk.

Why a roux? One of my favourite home recipes includes a cheese sauce and that is going to be published here very soon.

Happy cooking