Chef Thom Bateman has one hell of a series on sides. The roux is a bit intimidating…he seems to use it 100% of the time with anything involving cheese.
Very good though.
I can’t see your image for some reason, but making a roux is really fundamental for sauce and it’s so much easier than I thought as a kid. Mix in some milk and cheese and you have great cheese sauce for fries / chips.
This cat is incredible for sides.