Cheese sauce

[mrsfran]

Wrong thread.

 

[souljacker]

Wrong thread.

But I'm pleased it's reappeared because my daughter made her cheese sauce for the cauliflower cheese this christmas by chucking all the roux ingredients in the pan all at once. I was shocked but it was perfect. But I will never stop telling her it was wrong.

 

[newme]

But I'm pleased it's reappeared because my daughter made her cheese sauce for the cauliflower cheese this christmas by chucking all the roux ingredients in the pan all at once. I was shocked but it was perfect. But I will never stop telling her it was wrong.

What that worked? I'm fairly annoyed having spent way too much effort when drunk making a litre of bechamel with loads of extra cheese in.

 

[furluxor]

I find it doesn't matter so much how you combine things as long as there's sufficient cheese. I'll eat my macaroni cheese and pretty much no one else's, because people just make a milk sauce and call it a cheese sauce

Oh, also: oat milk instead of cow's, and the cheese should be extra strong cheddar or a similar mature variety

 

[MrsArcanum]

Make sure you cook your roux based sauce thoroughly.
This is where many people go wrong. The roux needs cooking on a low heat for at least 5 mins before you add the milk and once all the milk is added you need to cook it until it stops thickening and no longer tastes of flour, this can take a further 10 mins.
Lots of cooks (even professionals) lack the patience for this.
Don't forget the mustard and don't be shy when adding the salt. If your cheese is a bit too mild a good cheat is to add a few drops of Tabasco to give your sauce a bit of bite. Don't go mad, one or two drops is enough.

An alternative to mustard (if you like it) is Marmite as a cheese flavour booster.

 

[a_chap]

An alternative to mustard (if you like it) is Marmite as a cheese flavour booster.

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