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Re: Roux for cheese sauce

Yes you can forgo the roux. I make a paste of skim milk and 2 tbs of flour 
for every cup of liquid I want to thicken, Just make sure you let the mixture 
bubble/simmer for at least a minute so that the the floury taste can cook out 
a bit.

I think I remember a long time ago, Michele talking about "toasting" flour 
until it is golden and using that in thickening sauces.