Best ready made cheese sauce? 2 October 2018 at 5:44PM in Food shopping & groceries 22 replies 9.9K views

suki1964

Bacman wrote: »

That is a roux!

Actually, cheese doesn't help with the flavour in the sauce compared to adding it as a topping to the dish and melted under a grill.

Use a little more weight of plain flour than butter; melt butter in a saucepan, use a hand whisk to mix in the flour, then after a few more seconds of cooking add a little milk at a time until the mixture is quite runny and smooth; add a couple of teaspoons of mustard (I use Asda own brand). I used to then add cheese however find it better to add cooked crushed garlic to the sauce. Add cheese to the topping not the sauce.


If you look at the ingredients on cheese sauce jars, it is pretty much all chemicals and artificial enhancers - do you really want to eat rubbish when you can make your own healthy sauce, easily, in less than 10 minutes from scratch; and far cheaper too??

A roux is a mix of flour and fat, which is then cooked out before the liquid is added

My method ( Thankyou Delia ) skips that

Bacman

Yes, flour and fat - butter is fat. Chefs use flour and butter for their roux.

nuatha

Bacman wrote: »

Yes, flour and fat - butter is fat. Chefs use flour and butter for their roux.

A roux is cooked out before any liquid is added, putting the flour, fat and liquid in the pan together does not make a roux - but with sufficient whisk action does make a fine sauce.

suki1964

nuatha wrote: »

A roux is cooked out before any liquid is added, putting the flour, fat and liquid in the pan together does not make a roux - but with sufficient whisk action does make a fine sauce.

I don’t think s/he is reading what I wrote

And I’m loving being told that butter is a fat :rotfl:

nuatha

suki1964 wrote: »

I don’t think s/he is reading what I wrote

And I’m loving being told that butter is a fat :rotfl:

I'd assumed they hadn't realised quite what you'd written, I don't usually post to state the obvious

I'm sure you enjoyed that piece of information.

JIL

I would always make my own cheese sauce via the roux method, I add mustard and sometimes cream cheese.
However if I was using a ready made sauce I would use a fresh cheese pasta sauce. I really don't like the jars or packets, personal taste really but I just find the taste a bit synthetic.

KxMx

My best attempt at cheese sauce was half mature cheddar and half red Leicester

As for the lumps I use a whisk constantly, then a fork round the pan edges every few minutes to loosen anything that has settled beyond the reach of the whisk.

Murphybear

When I cook with cheese I add a bit (or a lot :rotfl:) of blue cheese. It gives it a much stronger cheesy flavour. I do this with Welsh rarebit as well but OH keeps eating it

I know not everyone likes blue cheese but a bit of mustard works as well, I think others have said this.

It's a good way of using up any odd bits of cheese lurking in the fridge.

esmy

Lazy cheese sauce:

Microwavable jug, 1/2pt milk, rounded tbsp plain flour, 1oz butter or marge. Whisk it as best you can so most of the flour's mixed in. Nuke on high for a minute at a time, whisk after each minute, until sauce thickens. Grate in cheese, add mustard/nutmeg/seasoning to taste and whisk again (the heat of the sauce melts the cheese, no need to heat again)

BrassicWoman

suki1964 wrote: »

I don’t think s/he is reading what I wrote

And I’m loving being told that butter is a fat :rotfl:

I make a roux with the butter and flour, then add the milk.


I think the poster is saying she chucks it all in together, which is not the same thing - so no need to laugh?