The ultimate white/cheese sauce
Discussion
Apologies for all the cooking threads...
White (or cheese) sauce can be used in hundreds of dishes, I make them all the time, but they only come out perfectly 80% of the time.
Sometimes they wont thicken properly, and I suspect the cheeses Ive been using arn't ideal either. Help anyone?
White (or cheese) sauce can be used in hundreds of dishes, I make them all the time, but they only come out perfectly 80% of the time.
Sometimes they wont thicken properly, and I suspect the cheeses Ive been using arn't ideal either. Help anyone?
ehasler said:
I use the recipe on the side of Sainsburys cornflower boxes - seems to work very well, especially if you add lots of (grated) strong cheddar.
What's with all the cooking threads today?? Have I stumbled across DeliaHeads by accident?
lol Alex, ehasler... I could be living on another planet (no comment alex
) but the pie and piston is for any kind of chit chat, right?! Us men need a place to come for cooking help 
I usually pour a pint of milk into a pot, warm, 3 heaped tbs of cornflower, and stir till thick. Problem is, it doesnt always work which is annoying when the entire meal depends on the sauce
ehasler said:
What's with all the cooking threads today?? Have I stumbled across DeliaHeads by accident?
I suspect many PHers regard food as fuel (but would be offended by numpties who say see 'as long as it gets me from A to B' - you see where I'm going).
Many of us look on food (like driving) as an everyday opportunity for enjoyment. However getting food right and enjoying is much simpler and cheaper than our motoring decisions/behaviours. Like many of my generation (under 40) my car enthusiasm isn't matched by mechanical know how. Hence I tend to be rather evangelical about food and will generally reply to postings for advice (might as well help when I can)
Braised Oxtail anyone?
T
UKBoB said:
I usually pour a pint of milk into a pot, warm, 3 heaped tbs of cornflower, and stir till thick. Problem is, it doesnt always work which is annoying when the entire meal depends on the sauce
You need to add cornflour to cold liquid, otherwise it will tend to go lumpy and therefore won't thicken the sauce so well. (Likewise adding corn flour to stews etc you need to mix it into cold water.)
UKBoB said:
There's a much easier recipe in Delia's how to cook.
Here it is. You just bung it all in, in one go. Then you add the cheese.
I'll give that one a whirl, cheers
I tend to do it the other way round, melt the butter, add the flour and stir til it mixes into a 'roux'. The really slowly add the milk. If you add it to quick it goes lumpy, just add it a bit at a time until its mixed in with the flour, add a bit more, mix it ...etc. Never ever fails (unless you add the milk too quickly). Lovely with a teaspoon of mustard and some black pepper in it as well.
mrs bluecerbera said:
Raify said:
There's a much easier recipe in Delia's how to cook.
Here it is. You just bung it all in, in one go. Then you add the cheese.
I'll give that one a whirl, cheers
I tend to do it the other way round, melt the butter, add the flour and stir til it mixes into a 'roux'. The really slowly add the milk. If you add it to quick it goes lumpy, just add it a bit at a time until its mixed in with the flour, add a bit more, mix it ...etc. Never ever fails (unless you add the milk too quickly). Lovely with a teaspoon of mustard and some black pepper in it as well.
That's the classic way to make bechemel sauce, which is also on that web page. That all in one recipe is a sort of quick cheat, but it works fine.
mrs bluecerbera said:Will try some mustard in the next one. I never preferred the roux method, as my meals vary in size and getting the amounts right plus having to make it slowly (whist dealing with 3 other pots and salads etc) took too much time.
Raify said:
There's a much easier recipe in Delia's how to cook.
Here it is. You just bung it all in, in one go. Then you add the cheese.
I'll give that one a whirl, cheers
I tend to do it the other way round, melt the butter, add the flour and stir til it mixes into a 'roux'. The really slowly add the milk. If you add it to quick it goes lumpy, just add it a bit at a time until its mixed in with the flour, add a bit more, mix it ...etc. Never ever fails (unless you add the milk too quickly). Lovely with a teaspoon of mustard and some black pepper in it as well.
How much cornflower would you say (HEAPED teaspoons) for 400 ml of milk, from cold?
For my two cents, I'd have to vote for the roux method as well.
With practice you'll be able to guesstimate the right amount of flour, butter and milk needed.
I'd highly recommend boiling the milk with corsely chopped garlic and red onions. Strain and then add to the roux as normal
I'm going to give the mustard a go tonight, thanks Mrs Bluecerb
With practice you'll be able to guesstimate the right amount of flour, butter and milk needed.
I'd highly recommend boiling the milk with corsely chopped garlic and red onions. Strain and then add to the roux as normal
I'm going to give the mustard a go tonight, thanks Mrs Bluecerb
I use Mrs BlueCerbera's method as well but I use olive oil rather than butter and I use soya milk as I don't drink normal milk. You do get used to just guessing quantities and to be honest there is room for quite a lot of margin of error! If you use soya milk make sure that you avoid adding cold soya milk to a hot mixture as it will curdle, always warm the soya milk so that the two liquids are similar temps.
oddman said:Oh, don't get me wrong, I'm quite partial to a bit of culinary tinkering myself (and I do a rather fine Coq au Vin even if I do say so myself
What's with all the cooking threads today?? Have I stumbled across DeliaHeads by accident?
I suspect many PHers regard food as fuel (but would be offended by numpties who say see 'as long as it gets me from A to B' - you see where I'm going).
Many of us look on food (like driving) as an everyday opportunity for enjoyment. However getting food right and enjoying is much simpler and cheaper than our motoring decisions/behaviours. Like many of my generation (under 40) my car enthusiasm isn't matched by mechanical know how. Hence I tend to be rather evangelical about food and will generally reply to postings for advice (might as well help when I can)
Braised Oxtail anyone?
T
). I was just commenting on the the sudden influx of cooking posts which is quite unusual! 
Maybe everyone's getting fed up with turkey sandwiches? I just melt the butter, add the flour, cook till sandy and bubbling, add milk gradually thickening each time before adding more, shouldnt need a whisk if you do it this way, when it is to your preferred consistancy and cooked out, season and take off heat and add cheese/cream/wine. If you add cheese, stick a tad of mustard in it.
I tend not to make it like this at work though as it always burns for some reason, turns out perfect at home though.
I tend not to make it like this at work though as it always burns for some reason, turns out perfect at home though.
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