Cheese sauce recipes and questions

theradfords

I have tried to make cheese sauce, and it always goes lumpy. Can anyone give me a simple recipe that will not go lumpy and need straining!.

Thanks!!

millionaire_in_training

Can't give you a fool proof one I'm afraid. I find the secret is in the stirring. Make sure you stir thoroughly. Make a roux from butter and flour, add milk then cheese to taste. Tiny bit of mustard powder gives it a wee tasty kick. Use a small whisk. I have a small hand held balloon whisk and it does it perfectly if I get lumps.

wurzelsar

Keep on whisking till it thickens. For a fat free version use Carr's sauce flour.......no need to use any fat in the sauce.

Fizog

one & a half oz of butter
one heaped table spoon of plain flour
15 fl oz of milk
half a teaspoon of mustard powder
place all ingredients in saucepan turn on hob to a medium heat and with balloon whisk, stir. Whisk in flour so all powder disappears, then butter will be melting into mix. Swap whisk for wooden spoon and slowly stir clockwise. The sauce will now start thickening, when it is complete - ie a sauce trun to very lowest heat and leave to warm the flour particles will still be cooking. Then add 4 oz of pre grated cheese which should melt into your sauce. Result perfect cheese sauce!

stilernin

It probably isn't the recipe that is at fault. Could be that you haven't quite got the knack of blending the milk into the flour and butter.

Gently cook flour with butter stirring all the time, now add milk bit by bit. It will look lumpy to begin with, but keep stirring, only adding a bit more milk when the last lot has been absorbed. Only when the mixture looks more creamy than lumpy, can you add the last of the milk.

If you find that you have still got some lumps at the end. Give it all a jolly good beating with a balloon whisk.

In fact, I use a balloon whisk for all sauces, batters and gravy. They all start off as a thick lump but they do all turn out OK in the end. Great for working out the day's frustrations....:rotfl: :rotfl:

mrs_potato_head

or zap it with a hand blender!!

Mrs P

broomstick27

stilernin wrote:

It probably isn't the recipe that is at fault. Could be that you haven't quite got the knack of blending the milk into the flour and butter.
QUOTE]

Yup as my mother always says whenever i ask how she does something - "practise"

Snow_Angel

After i've melted the butter and stirred the flour in over the heat, I then take it off the heat to stir the first part of the milk in - then put it back on heat and continuously stir whilst adding small amounts of milk at a time.

exlibris

I do the lazy way and make it with cornflour as you would Birds custard. I have also been known to add 1tbs of natural yoghurt when it is cooked to cut down on the cheese. This gives it the cheesy bite!

HTH

Pink.

Hi theradfords,

There is an older thread with lots of advice on making a simple cheese sauce that should help so I've added your thread to it to keep all the suggestions together.

Pink