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Best ready made cheese sauce?
in Food shopping & groceries
22 replies 9.9K views
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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
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:
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.
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.
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.
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.
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)
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?