Cheese sauce recipes and questions

tomstickland

I use the quantities on "the foody" website. I always use the following method:
heat butter until it melts.
Stir in flour.
Cook for a few minutes.
Gradually add milk and keep stirring.
If any lumps form then stir like crazy.

Ben84

I've always made mine with margarine, usually a generic sunflower type spread. Butter is just too rich.

tomstickland

I only use butter because I have a dislike of artificial spreads, especially Flora with its patronising advertising.

angie_loves_veg

I work on the theory of equal VOLUME fat and flour - I don't weigh, but a heaped tbsp of each does just over 1/2 pint milk, 2 tbsp of each for 1 pint....

victotoro

I would also add (just because it's nice) a bay leaf or two, makes all the difference to the taste, and as windowshopper says, a bit of mustard perks it up too.

(But be sure to fish them out before you coat whatever you're coating, they're not nice to eat!)

Maggie_Bob

See, I'm the only person I know who doesn't bother with a bechamel, I have always (since I was 7 anyway) made a white sauce using just milk and cornflour, and then added grated cheese for my cheese sauce (in fact, we're having macaroni tonight, so am off to make some cheese sauce in a min!)

victotoro

Maggi Bob, I used to do white sauces this way as well (for about 20 years),until my brain started telling me 'this tastes like cheesy instant custard' because of the cornflour. I can't eat it this low-fat way now - my brain has betrayed me.

victotoro

I just tasted the cheese sauce I made to go with cauliflower (as a main dish) - it's revolting - I used UHT milk instead of normal, and only had red leicester, no cheddar - anyway, it's inedible and downright weird.

Does anyone have any suggestions for an alternative (quickish) sauce to serve with cauliflower? I've got most storecupboard basics in.

Here's hoping, otherwise it's plain cauli, runner beans and mash!

Thanks

ravylesley

I'm a little confused here because I use UHT milk for cheese sauces all the time and they never taste 'weird'

Instead of making cheese sauce how about topping the cauliflower with grated cheese and breadcrumbs and browning it under the grill?

Lesleyxx

victotoro

I would, but I finished off the cheese in the sauce!

I think the milk may have been on the turn tbh...

any non-dairy ideas??