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The trick with a Roux Sauce is to avoid a lumpy consistency. When using butter you need to melt the butter with heat before adding the flour, this means that it is cooking straight away. Using my method the oil and flour are mixed together when cold making it less likely to go lumpy. When adding the milk it does not need to be heated but it is important to keep stirring, then put onto the heat and keep stirring whilst it thickens.
50ml hillfarm cold pressed rapeseed oil
2oz/60g plain flour
Salt and pepper
2 tbsp crème fraiche (optional)
1 tsp mustard powder
150g grated strong cheddar cheese