White sauce (for lasagne) Qs and recipes

L.L_2

foolproof way of getting no lumps is to melt butter first, then add flour and make into a horrible gloopy paste and add milk slowly while whisking. Its the flour that makes it go lumpy so has to be stirred into butter first. I also heat my milk up in the micro for 30 secs before adding. :beer:

valk_scot

I don't even use butter. I make a paste with cornflour and milk then add in the rest of the milk gradually, put it on the heat then keep stirring till the sauce thickens. If I'm making chees sauce for example I don't feel I need another couple of ounces of fat in it....there's plenty in the cheese.

Butterfly_Brain

i just put everything in the pan and I use a whisk it is a lot easier than using a wooden spoon and you get a nice smooth sauce

Katy83

Heat the milk up before adding it then only add a little bit at a time while constantly stirring - white sauce perfection

angeltreats

I've never made white sauce before, mainly because I don't like it much. But I have to make some for tonight and am wondering if I need to make it right before I serve it or could I make it now and reheat it later to save a bit of time? Would it be likely to go manky?

zippychick

I have made it and reheated no problem - cheese sauce anyway so im sure it would be fine Just reheat slowly?

timmmers

You may get a skin...put clingfilm on the surface and you won't though, stop air getting to it. Best made fresh really though.

t

angeltreats

It's actually cheese sauce I'm going to make. I'm trying to make myself like bechamel and figure if it has cheese in it, I'm more likely to eat it.

Thanks a lot, I'll make it now and put my feet up later then!

Timmers: thanks - it'll only be made an hour or thereabouts before I need it so hopefully not long enough for much of a skin to form, and I'll keep it covered.

tescodave

Haven't you got a saucier-chef in your house? Delegate!:D

timmmers

I put a little English mustard in cheesy sauce to pick up the flavour

t