Cheese sauce recipes and questions

furndire

Doesn't the sauce taste 'floury' if you haven't cooked it out as in a roux? I'll have to have a try next time I make cheese sauce.

Pink.

furndire wrote:

Doesn't the sauce taste 'floury' if you haven't cooked it out as in a roux? I'll have to have a try next time I make cheese sauce.

Hi furndrie,


There is no floury taste from cornflour as it's a starch that is extracted from maize. It doesn't contain gluten and has no taste at all.

I use it a lot to thicken gravies etc.......just mix with cold fluid (eg water, milk, cream, wine etc), then add, a little at a time, slowly, while stirring to whatever you want to thicken.

Pink

franklally

I also use cornflour (mix 2 level tablespoons to a paste with cold milk, add boiling milk and stir until thickens). I add loads of strong cheese and seasoning (including dry colemans mustard powder as it goes well with the cheese) so can't taste anything floury.
I find it is less messy than using a roux - especially if you use a microwave to heat the milk - you only need a jug.

spiddy100

furndire wrote:

Doesn't the sauce taste 'floury' if you haven't cooked it out as in a roux? I'll have to have a try next time I make cheese sauce.

I have to say I normally make my white/cheese/etc sauce starting with a roux for this reason. I made it the other day using the 'put everything in the pan and whisk over a low heat' method last week and although it did seem a lot simpler (no lumps!), there was definitely a raw floury taste compared to my normal method

goonlord

For lasagne, I use a white sauce rather than a cheese sauce and just put grated cheese on the top.

My method for white sauce (again quantities by eye) is just to chuck flour, butter and milk (sometimes a bit of water to make less calorific) in a pan and heat gently while stirring. Then I just add more milk/water if it gets too thick. The trick IMHO is to keep heat low and keep stirring! Works everytime and if it's a bit lumpy, you can always strain it!!

Zziggi

Thistle-down wrote:

Do you have a blender? If so, you can put everything into the blender and liquidise: 1 oz butter, 1 oz flour, 1/2 pint milk, 2 oz grated cheese

Pour into saucepan, heat until it comes to the boil stirring all the time, let boil for a minute then simmer for a few more minutes, still stirring.

I usually add some chicken or veg. stock powder and a tiny bit of mustard powder as well for a nicer flavour.

You can do all sort like this - onion sauce, custard, white sauce, etc. all really easy. I can post the recipes if anyone is interested.

yes please!!! (esp. custard)

pudding06

I make a cheats white sauce for lasagne as I've always been a bit hit and miss with the traditional method of making white sauce.

Heat some milk in a pan.
Mix a couple of teaspoons of cornflour with a little cold milk and add to the heated milk in the pan, stirring continuously with a whisk until thickened.
If it's not thick enough add a little more of the cornflour/cold milk mixture until it's the consistency you want.
Then add grated cheese, black pepper and some English mustard (which brings out the flavour of the cheese so that you don't need to use so much).

I always use this method too but add a little butter in also if I feel like it.
It doesnt taste floury and as its gluten free my coeliac son can have it.

I've been making gravy and cheese sauce form cornflour for years becasue I'm dreadful at making a roux sauce - just one of those things I have never managed to master.


good luck with your lasagne

pudds

**Twinkle**_3

Oh yeah, thanks goonlord..... your'e right lasagne is white sauce, not cheese.

**Twinkle**_3

Thanks everyone :A , as i do have a blender, i'm going to try Thitsle-down's method. I'll let you know how i get on. keep your fingers crossed for me

moanin'minnie

why not try delias
all in one method , its so easy;
Ingredients
425ml/15fl oz milk - this can be infused but must be cold
20g/¾oz plain flour
40g/1½oz butter
salt and freshly milled black pepper



Method
When you're ready to make the sauce, put the milk in a saucepan, then simply add the flour and butter and bring everything gradually up to simmering point, whisking continuously with a balloon whisk, until the sauce has thickened and becomes smooth and glossy.

Then turn the heat down to its lowest possible setting and let the sauce cook very gently for 5 minutes, stirring from time to time. Meanwhile, taste and add seasoning.