Cheese sauce recipes and questions

taplady

honey28 wrote:

It's easy peasy

1 oz flour
1 oz butter

Melt butter in pan and stir in flour until you make a roux (sp). Gradually add 1pint milk - stir continually. Add grated cheese once milk has come to boil I use roughly 6 oz although I dont weigh, I just make it up as a go along. Use a whisk to ensure cheese is mixed through suace.
This is how I make it - I imagine someone will be along to correct me!! Mine always tastes ok tho!

This is exactly how I make mine and my OH thinks its the best in the world!:D
I have to admit I just guess the amounts though!

nuttyrockeress

Ooo, just found this post.

I made my fave tonight to go with my tea

1 glass of white wine - reduce by boiling off the alcohol content.

Make a roux with 1tbsp of plain flour and some boiled water.

When the alcohol is reduced, add the roux to it and keep stiring.

Remove from the heat and add strong cheese - cheddar, I also add a little cayenne pepper for that extra kick

Jodi

I made it and it was great thanks every one !

gizwal

When I make cheese sauce I fry chopped red peppers and leeks,then add 2 heaped spoons of flour and 1 level tsp mustard powder,cook for a few mins-stirring,take off heat whilst adding a pint of milk gradually,still stirring,then bring to the boil until thickened,lower heat,then add about 6oz grated cheese.Ioften make a complete meal out of this by frying chopped bacon or gammon with the veg-my kids love it!

Happy eating!

luv giz

hardpressed

When you make cheese sauce if you cut the cheese into small cubes about1/4" instead of grating it, the cheese will melt into the sauce in stead of sticking together in a clump, saves the fiddly job of washing a grater, I think this was a tip from St Delia. Can anyone tell me how to type 1/4 properly?

nicki_2

I didn't realise there were so many variations on macaroni cheese At least we shouldn't get board of eating it over the next few weeks :rotfl:

**Twinkle**_3

I'm thinking about making lasagne tomorrow night, but need a fool-proof cheese sauce recipe......help anyone

Downsizing__for_sanity

Delia Smith has a no fail recipe - you just add the flour butter and milk all at once and whisk with a balloon whisk. Bring to the boil and add the cheese (grated). Sorry I can't give you quantities - I do it by eye now.

DFS

bargainquest

Not quite sure if this is foolproof but I have managed to make it regulalry with no disappointing results:

- Warm 1pint of milk (in microwave if poss) and set aside.
- Melt 1oz of butter in a pan, then add approx 2tbsp plain flour (might need more but add until a ball can be formed - the Nigella recipe I base this on says walnut sized ball but I always guess the quantities and sometimes it's bigger than this).
- Cook this for 1 minute then begin adding warmed milk, very gradually, stirring well and blending in after each addition. I start doing this with a spoon but change to a whisk as the sauce thickens to prevent lumps. Because the milk is warmed before adding the sauce thickens really quickly and it's easier to adjust the sauce to the desired consistency by witholding or adding milk.
- Once the sauce is desired consistency season with salt and pepper. I then take it off the heat and throw in a handful of grated cheddar cheese.
I finish here but Nigella recommends cooking the sauce for longer (I think before adding the cheese)to cook out the floury taste - I have never noticed this myself but then my pallette isn't very refined!

Hope this helps!

bargainquest

Just seen the Delia alternative and might change to that - it looks much simpler!