Cheese sauce recipes and questions

ladygrey_2 · 23 February 2006 at 6:32PM

I overheard someone say they make cheese sauce in the microwave
didn't like to but in as it was on the train
does anyone have a recipe please

frugalfairy_3 · 23 February 2006 at 7:02PM

Yes, I've made microwave cheese sauce many a time. First I put the flour and butter/marge into a large plastic jug and m/wave on high for about 1 min, then give it a good whisk. Add half the milk and whisk again before microwaving on high for 3 mins, whisk again and then add the rest of the milk. Zap for another 3 mins (this is for about a pint quantity of milk) and whisk again, if it's a bit too thin try another minute on high. If still too then then mix a small spoonful of flour with a spoonful of cold milk, add it to the mix and zap for another minute or so until the sauce thickens to your liking. Then add grated cheese, I add grated nutmeg, a pinch of paprika and lots of black pepper. The heat of the sauce should melt the cheese without further zapping.

My microwave is an 850 one, and I use about 1 heaped tbs of fat, flour and about a pint of milk. I don't measure the cheese :eek: just grate it until I think there's 'enough' :rotfl: Sorry the ingredients are a bit random, I'm a bit of a add this, that and hope for the best sort of cook

hope this helps! FF

MATH · 23 February 2006 at 7:57PM

I make all my sauces in the micro mines a 20yr+ 650 Toshiba.

1/2 pt of milk (I use 1/4 pt whole milk and 1/4 pt water)

1/2 oz plain flour (for pouring sauce) 1 oz palin flour (for coating sauce)

Pinch on nutmeg

1/2 tsp of mustard powder

Grated cheese to taste

Put the milk, flour, nutmeg and mustard in a wide measuring jug or bowl and whisk.

Cook on full power for 3 1/2 - 4 mins whisking after 2 mins and then whenever the sauce starts to rise to the top of the jug/bowl (you must watch it or it will go everywhere)

Whisk in the cheese once cooked.

You can put 1/2 oz of butter in at the begining which I do if entertaining as it gives the sauce a gloss but for everyday and calorie considerations I usually leave it out.

The sauce prior to adding the cheese is a basic all-in-one white sauce and can be turned into anything. Here are some things you could make it into:

For Parsley Sauce add 2 tbsp chopped parsley

For Mushroom Suace add 3 0z finely chopped mushrooms fried in butter

For Prawn Sauce add 2 oz peeled, chopped prawns, 2 tsp Lemon juice and 1/2 tsp anchovy essence

For Onion Sauce add 1 large onion, boiled and finely chopped

For Lemon Sauce add the grated rind of 1 lemon and 1 tbs Lemon Juice

You can also stir this basic sauce into a jar of pasta sauce to make a creamy tomato pasta sauce which is great with tagliatelli and meatballs.

HTH

Prudent · 23 February 2006 at 8:00PM

I make it the same as Math, but some times find it smoother if put back in the microwave for around 20 seconds once cheese added.

squeaky · 23 February 2006 at 8:15PM

I usually grate my cheese, add the flour and mustard and stir it well so that the cheese picks up all the powders. This ensures that when I add the liquid I'll get lump free sauce.

Then you just need to stir a couple of times.

I've found that making sauces (and custard) on medium instead of high does a much better job then trying to boil it on high and catch it before it bubbles over. The sauce comes out thicker too.

MATH · 23 February 2006 at 10:00PM

My micro is sooo old it only has full nuke or defrost but I shall remember the cook on medium tip for when I upgrade. Thanks Squeaky

Glad · 24 February 2006 at 10:07AM

I do cheese sauce in micro too
I melt the butter first for 30 secs then whisk in the flour and then add the milk, never get any lumps

leonie_2 · 13 March 2006 at 10:30AM

Happy monday morning everyone.

For mothers day im getting a grain mill so I can grind all my own flour. But I was wondering where I could use it instead of just bread. For example, has anyone tried making cheese sauce with wholemeal flour? And of course the big question......... can I use homemilled flour for yorkshire puds?!

It will be a light flour as im going to sieve it once i've milled it. So I imagine it to be a cross between white and wholemeal.

I've been reading about people going to local mills and saying how lovely fresh flour is. I'm very excited about this now!

comping_cat · 13 March 2006 at 10:33AM

You can use it for cheese sause, thats fine. Not sure about the yorkshire puds tho, i would guess as long as it is plain flour it would be ok, but ive never tried brown/wholemeal before. Did use self raising the first time i made them, and they came out flat as pancakes!!!!

Lillibet_2 · 13 March 2006 at 11:50AM

I use wholemeal for everything, some things come out a little denser but I haven't found anything I wouldn't use it for yet.

HTH:j

Swan_2 · 13 March 2006 at 12:03PM

I'll second catowen, it makes a lovely cheese sauce

as Lillibet says, it makes good yorkies too. but if you find it a little heavy, experiment by substituting some white for the total weight of flour, till you get the proportion that gives you the result you like

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Cheese sauce recipes and questions

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