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Cheese sauce made from scratch

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With a roux

Puddikat says:

looks good

22nd Mar 2007, 20:46

ookiine says:

Mmmmmmmm cheeeeeesy!

22nd Mar 2007, 21:44

spongevid says:

ooh nice! and no lumps!!!!

22nd Mar 2007, 21:44

Gael says:

Didn't Kanga mind?
; )

22nd Mar 2007, 22:23

hildegard says:

Mmm... :)
Cauliflower cheese?

22nd Mar 2007, 22:29

kostika says:

Well done you. Takes lots of skill to use a roux and not have it taste flour-y.

I use a roux too when I make it. So much flour has been burnt in the course of me learning to make a roux correctly,

What kind of cheese?

22nd Mar 2007, 23:11

taniwha says:

Tricky. The secret is to go slowly, use hot milk but never let it boil.

23rd Mar 2007, 08:50

paintist says:

mmmm cheesy....having it with peas?

23rd Mar 2007, 09:07

Dhamaka says:

would be perfect on cauliflower

23rd Mar 2007, 10:53

seaneeboy says:

I'd be very happy with that, looks lovely and smooth.

Since I got the hang of making a roux I've not really looked back - the cornflour is consigned to the back of the cupboard... like lots of cookery stuff, can be a bit tricky, but really worth it.

23rd Mar 2007, 13:25

rikaitch says:

I found the perfect simple way to make cheese sauce. Get a tub of cheese spread (eg. Dairylea) and empty it into a saucepan with half a pint of milk. Heat gently whilst stirring, and hey presto, easy cheese sauce.

23rd Mar 2007, 13:55

mat says:

Nice work. Always better to make your own, and so much more satisfying to eat!

Personally, I've never had a problem with white rouxes, been using them for years - I didn't even know they could go wrong! Perhaps I'm just lucky that way. :)

Oh, the other easy-peasy way to make cheese sauce - grate cheese, add flour and toss through, then place grated cheese into hot milk/beer/cider/wine and stir. Fondue styleee. It's a bit riskier, you have to have a pretty good idea how much flour you need up front, but it's fast.

23rd Mar 2007, 14:52

Euphro says:

Thanks for all the positive comments. It was my first attempt, following Mrs_euphro's instructions and, to my surprise, it turned out really well, with no lumps.

The beer/cider/wine variant of your version does sound delicious, mat :)

23rd Mar 2007, 14:55

Euphro says:

Oh, and the cheese was finely-grated double gloucester :)

23rd Mar 2007, 14:56

seaneeboy says:

Oooh, the idea of a good cheddar with cider makes my belly rumble - would be great with a pork chop and mash...

23rd Mar 2007, 15:04

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