In news:rec.food.cooking, Damaeus >
posted on Fri, 28 Nov 2014 23:27:20 -0600 the following:

> So that's what I did. I made a roux...a bit more than I needed for
> flexibility, and I poured some of it into a double boiler for melting
> the cheese into it.

I know of this newsgroup's attention to detail. I didn't just use a
roux, but I turned it into bechamel before moving it to the
double-boiler. Sorry if there was any confusion.

Damaeus