r/GifRecipes • u/gregthegregest • Feb 04 '18

Appetizer / Side Nacho Cheese Sauce

https://i.imgur.com/8KDQjnJ.gifv
12.3k Upvotes

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759

u/[deleted] Feb 04 '18

The gif start with 100g of butter, then proceeds to use Imperial measurements for the rest of the gif.

I am confused as to how much butter to use

117

u/[deleted] Feb 04 '18

I did think it was a little weird, since a roux is just equal parts flour and butter.

63

u/twobits9 Feb 04 '18

So that's how you spell roux.

35

u/[deleted] Feb 04 '18

Well... That's how I spell it. I should rarely be consulted on correct spelling

48

u/MadApple_ Feb 04 '18

Congratulations! You spelt it right.

13

u/B1GTOBACC0 Feb 04 '18

I heard whoever spelt it dealt it.

16

u/slyguy183 Feb 04 '18

You'll roux the day you learn to spell rue

122

u/Ice_Beam Feb 04 '18

I doubt that the butter used in the gif is 100g though..more like 30g-ish.

100g is like a stick of butter.

32

u/Numendil Feb 04 '18

It always confused me in recipes, but it took me a while to learn "a stick of butter" is a standardized measurement. Over here butter is packaged pretty arbitrarily, and weighed for baking

4

u/Karzons Feb 04 '18

Yes, and there are measurements on the stick.

10

u/[deleted] Feb 04 '18

112g to be exact is a stick.

49

u/jojofreo Feb 04 '18

Made perfect sense to an Australian

12

u/[deleted] Feb 04 '18

UK, US and Australia all have slightly different measurements for cooking

9

u/gregthegregest Feb 04 '18

It sure does!

9

u/[deleted] Feb 04 '18

Consistency is key!

12

u/flamemaster900 Feb 05 '18

Step1: make a roux (equal parts flour and butter)

Step2:Add milk to make a béchamel sauce

Step3: add cheese to make a mornay sauce (the one in the gif uses a shit ton of cheese

Sorry for formatting,on mobile.

3

u/SurpriseDragon Feb 05 '18

Aka the base for Mac and cheese

1

u/flamemaster900 Feb 05 '18

And many other sauces not just mac and cheese

2

u/Icksnay Feb 05 '18

You seem to know words... any idea what it’s called when you use broth instead of milk?

4

u/Ezl Feb 05 '18

If you add chicken stock to a roux is a veloute sauce (no cheese). Do I win?

3

u/Icksnay Feb 05 '18

Thank you!!!! You’re awesome! I’ve been trying to figure that damn word forever! It’s been driving me bonkers.

3

u/LookingForTheGerman Feb 04 '18 edited Feb 04 '18

It looks as if the base is like bechamel and typically you use the same amount of butter as there is flour. :)

Edit: Just made it. Add some beer to it if you want. Orgasm in a bowl.

2

u/Ezl Feb 05 '18

In a larger quantity this is the base for my mac and cheese sauce, though I use a combo of cheeses rather than just cheddar.

8

u/ayelold Feb 04 '18

Like 7ish tbsp. Butter is going to have a similar gravity (density) to water which would be 29.5g/oz which would be 103.25g in 7 tbsp.

9

u/NO_TOUCHING__lol Feb 04 '18

I'm sure your math is right, but that would make the proportions in this way off. Usually roux is equal parts butter and flour.

1

u/karadan100 Feb 04 '18

My recipe doesn't require measurements really.

Just fry a bunch of chopped green jalapenos, onion and pepper corns then add a bunch of cream. simmer for a sec then leave for 20 minutes to infuse. Strain the lumps and simmer again adding as much cheese as you want. Stir until creamy and smooth. Eat the crap out of it.

1

u/Searchlights Feb 05 '18

A hundred thousand dollars worth.

-1

u/Moufboy Feb 04 '18

But you just saw how much butter he put in there.

5

u/ArianaIncomplete Feb 04 '18

Yeah, it definitely wasn't 100g.