cheese sauce !

[crackthatoff]

got me some nice broccoli and although i'm trying to be healthy wouldnt mind a bit of cheese sause... any one ?
Ps non of that bland wallpaper paste rubbish please

[DavidY]

Make your own, not very dfficult - here's Delia's recipe

http://www.bbc.co.uk/food/recipes/database/anykind...

davidy

[crackthatoff]

the mother said something about corn flower is there a difference?

[ali_kat]

Use cornflour instead of plain flour - less likely to go lumpy.

I'm assuming this is for just you, so I'm giving you directions for enuf for 1, double it for 2 etc

Grate cheese first

Melt a dessert spoon of butter (type stuff) in a pan, but don't get it too hot.

Add same of cornflour and blend, adding 1/4pt milk gradually so that it doesn't become a paste.

Add salt, pepper and some cayenne to taste.

Gradually heat stirring all the time so it doesn't go lumpy.

When it gets to bubbling, it will thicken, take off the heat and add the cheese

Job done

[crackthatoff]

WINNER....... hmmmm chhheeeeeeeeeeeeeeseeee

edited to say cheers, is it an option to drink the leftovers?
diet starts tomorrow (again)

Edited by crackthatoff on Sunday 28th October 19:34

[TIGA84]

ali_kat said:

Use cornflour instead of plain flour - less likely to go lumpy.

I'm assuming this is for just you, so I'm giving you directions for enuf for 1, double it for 2 etc

Grate cheese first

Melt a dessert spoon of butter (type stuff) in a pan, but don't get it too hot.

Add same of cornflour and blend, adding 1/4pt milk gradually so that it doesn't become a paste.

Add salt, pepper and some cayenne to taste.

Gradually heat stirring all the time so it doesn't go lumpy.

When it gets to bubbling, it will thicken, take off the heat and add the cheese

Job done

Then add 1/2 teaspoon of english mustard and it will be perfect in both taste and colour.

[Marki]

TIGA84 said:

Then add 1/2 teaspoon of english mustard and it will be perfect in both taste and colour.

that is the magic extra

Edited by Marki on Monday 29th October 13:04

[smiller]

Marki said:

TIGA84 said:

Then add 1/2 teaspoon of english mustard and it will be perfect in both taste and colour.

that is the magic extra

Edited by Marki on Monday 29th October 13:04

For that extra depth of flava!

And DO NOT skank on the cheese, and use a cheapskate mild yellow rubber. Use a head-spinningly strong cheddar; the best you can a££ord.

[ATG]

Reduce the need for stirring and the risk of lumps by reversing the mixing ... i.e. instead of heating the butter & flour and then adding milk, you heat the milk in a pan until it is nearly boiling, then you add a thick, smooth, and just liquid flour and oil mixture to the hot milk. The sauce will start to thicken almost immediately so you have good control over how thick the sauce becomes, and, so long as you keep stirring it well during the short time it takes to thicken, you won't get any lumps. Make sure you cook it for a few minutes longer so that it doesn't taste of raw flour, and you'll have made a good white sauce without having to keep tinkering with it.

[Gretchen]

I used to make vats of white sauce for the Brampton Pie Company. Never once did I add ingredients seperately, just all into the cauldron and keep stirring!

[lingus75]

Gretchen said:

I used to make vats of white sauce for the Brampton Pie Company. Never once did I add ingredients seperately, just all into the cauldron and keep stirring!

Is that why you 'Used' to work for them or will you tell us that you have a better job now? If that is the case then you must be lying as what could possibly be better than working in a pie shop/factory

Edited by lingus75 on Tuesday 30th October 12:54

[Plotloss]

White roux, add cheese.

PoP

[Marki]

smiller said:

Marki said:

TIGA84 said:

Then add 1/2 teaspoon of english mustard and it will be perfect in both taste and colour.

that is the magic extra

Edited by Marki on Monday 29th October 13:04

For that extra depth of flava!

And DO NOT skank on the cheese, and use a cheapskate mild yellow rubber. Use a head-spinningly strong cheddar; the best you can a££ord.

Seriously Strong ,, which reminds me i have now run out of it and i got no chance of getting any decent stuff here

[Gretchen]

lingus75 said:

Gretchen said:

I used to make vats of white sauce for the Brampton Pie Company. Never once did I add ingredients seperately, just all into the cauldron and keep stirring!

Is that why you 'Used' to work for them or will you tell us that you have a better job now? If that is the case then you must be lying as what could possibly be better than working in a pie shop/factory

Edited by lingus75 on Tuesday 30th October 12:54

It was one of the more interesting jobs i've had. Made Christmas Puddings at night for them too.

http://www.thebramptonpiecompany.com/

[chris.mapey]

Cheese Sauce is easy.

Butter in the pan, on the heat. Melt it.

Add some flour, I add 1 very heaped tablespoon full to a quarter of a block of butter.

Cook on a low to medium heat stirring with a whisk, making sure that it doesn't stick.

When the colour has darkened slightly (pale straw colour is what you are aiming for)

Add some milk (little at a time) and keep stirring - DON'T PANIC and keep adding the milk, it will look like the sauce has over thickened & split at one stage, just add some more milk.

Then add loads of grated mature cheddar, some parmesan, and a teaspoon of english mustard powder.

Stir with a whisk vigorously to start with and then occasionally.

Cook on a low heat for 10 mins (ish) (with the occasional stir)

No lumps here thank you very much...

Hope that helps

Chris

[tobeee]

For a white sauce (bechamel) you should avoid colouring the flour/butter mix whilst cooking it out. Use hot milk, as that will blend in a lot quicker and easier. You can also flavour the milk during heating with whatever you might fancy flavouring it with. Let the sauce cook out for as long as you want on a low simmer - you can adjust the consistency to thin it at any time (milk, water, wine, sherry etc.) but save the thickening until the very end - this will be the point at which you add the cheese, which will thicken it considerably. DO NOT BOIL once the cheese is in as it'll split. Don't season it until you're ready to use it.

[ali_kat]

TIGA84 said:

ali_kat said:

Use cornflour instead of plain flour - less likely to go lumpy.

I'm assuming this is for just you, so I'm giving you directions for enuf for 1, double it for 2 etc

Grate cheese first

Melt a dessert spoon of butter (type stuff) in a pan, but don't get it too hot.

Add same of cornflour and blend, adding 1/4pt milk gradually so that it doesn't become a paste.

Add salt, pepper and some cayenne to taste.

Gradually heat stirring all the time so it doesn't go lumpy.

When it gets to bubbling, it will thicken, take off the heat and add the cheese

Job done

Then add 1/2 teaspoon of english mustard and it will be perfect in both taste and colour.

Right then, I'm trusting you on this, but I don't have english mustard, so have used Dijon.

Will report back later......

[missdiane]

We had broccoli with a blue cheese sauce on it last night, it was beautiful

[robbo3112]

ATG said:

Reduce the need for stirring and the risk of lumps by reversing the mixing ... i.e. instead of heating the butter & flour and then adding milk, you heat the milk in a pan until it is nearly boiling, then you add a thick, smooth, and just liquid flour and oil mixture to the hot milk. The sauce will start to thicken almost immediately so you have good control over how thick the sauce becomes, and, so long as you keep stirring it well during the short time it takes to thicken, you won't get any lumps. Make sure you cook it for a few minutes longer so that it doesn't taste of raw flour, and you'll have made a good white sauce without having to keep tinkering with it.

OHMIGAWD a " Liverpool roux" thought i`d never see the like again - basically this is the lazy gits charter - if you want to do it properly make a real Bechamel sauce, when cooked out (20 mins) add an egg yolk, some good grated cheese & a pinch of English mustard - once you have learned to do this properly the whole world of sauces is open to you - the right way is always the best

[grumbledoak]

ali_kat said:

Right then, I'm trusting you on this, but I don't have english mustard, so have used Dijon.

Will report back later......

Bizarrely, English mustard makes the sauce taste cheesy even before the cheese is added. I suspect Dijon won't give the same effect. It might still be nice, but probably closer to a mustard sauce than a cheese one.

"Bon chance" with it.