Help with cheese sauces!?

Question

Whenever I make a cheese sauce (mac & cheese, alfredo, etc), my sauce always ends up lumpy/grainy. I make a roux with butter and flour, then add the milk, then the cheese. But no matter what I do, the sauce never ends up smooth. I have tried adding more butter (in case I have added too much flour to absorb it all), changing the amount of time the milk is in the pan (too much time so it curdles, but not enough that the milk never gets hot enough to melt the cheese), grating cheese at home versus buying the already shredded stuff (maybe the bagged stuff is too dry?)...I have no idea> Please help me, my sauces beg fot help!

Answer 1

OK, for a cream based sauce, the techniques vary, but I always cook my roux for a couple of minutes, it allows the starch granules to break down a bit, plus it prevents that raw flour taste. Some people say to add warm milk... I don't, but it just depends on you. I add only about half the liquid i need to use, and whisk that smooth, then add the rest... you're sauce won't come to its thickening point until it boils, give it a minute after that, and turn off the heat. Never ever add cheese to a sauce still on the fire, it will break, and its a seperated yucky mess. You can also use whats called a buerre manie ( just a chef term for equal parts of flour and butter, creamed to a paste consistency) to thicken soups, broth based sauces, lol, giblet gravy ;) i taught my mom that one. Good luck...

Answer 2

I agree with bebe in adding no more than half the milk and letting that get incorporated in the butter and flour mixture. Then adding more milk slowly until you get the right consistency. Lastly add the cheese to the roux and serve. This will prevent overcooking.

If you add equal amounts of butter and flour and allow to cook over med high heat till bubbly then add milk slowly you won't get lumps. You are probably cooling down the roux if you pour all the milk in at once which will cause lumps. Might want to micro wave the milk to keep from cooling down the flour and butter too quickly.

Answer 3

make your roux cook it a couple of minutes just to get the rawness out of it then add cold or room temperature milk or cream and whisk until smooth at this point you have stared the emulsificatiuion. cook on low and add thechese when you get almost to a simmer. I actually would substitute cream for the whole process as you are adding calories with the roux anyway so go for the real deal the cream is already kind of thick so if you heat it slowly and add your cheese at the end than you will not only have a creamy sauce but also decress the chance of having lumps. ultimatley the key is low temperature stirring often and as a special note with cream sauces add a pinch of nutmeg it really does enhance the flavor if you want more info get ahold of me through this site

Answer 4

I have much better luck using corn starch instead of flour. I melt the butter, add the corn starch and a little bit of hot water to make a thin paste over low heat. Then I add the milk in little by little and then the cheese, stirring all the time. If it comes out lumpy, throw it in the blender. I always do the sauce separate from the pasta just in case.
I use corn starch for gravy also.

Answer 5

Make the roux and let it simmer for a minute or two. Make sure you have whisked it well to incorporate the flour. Then add your milk/cream/half&half. Slightly simmer for a minute or two before adding your cheese. Just make sure you don't burn the roux or the milk by overheating (one thing that could cause lumps). Also, don't add flour while it is boiling hot if you got it too viscous (adding flour while boiling also causes lumps). If you do all of that already, try switching to cream. It has a smoother texture and may help. Good luck.

Answer 6

Melt first the butter in the pan, then sprinkle the flour in the mixture while mixing with a WIRE WHISK. Make sure that your fire is low. Another use for flour and butter (aside from making a sauce thicker), is to keep the butter from burning. Continously whisk the mixture and pour in the milk. Increase the fire slightly and wait for it to simmer, still mixing in one direction. Once the mixture simmers, add in the cheese.

This always works for me, i've never had any problems with white / cheese sauces. Everyone needs a wire whisk ! =)
Good Luck !

Answer 7

(L)
BASIC WHITE AND CHEESE SAUCES

2 tbsp. butter
2 tbsp. flour
1 c. milk or cream
Salt and white pepper to taste

CHEESE SAUCE:

1/2 c. Cheddar cheese, cubed

Blend ingredients in blender, food processor, or wire whisk. Basic white sauce consists of the first 4 ingredients. Cheese sauce is simply white sauce with Cheddar cheese.
Pour into saucepan and cook over low heat, stir constantly until thick. Season with salt and white pepper. Sauce can be thinned by using half of the butter and flour. It can also be made thicker by using twice the amount of butter and flour. Low heat and stirring are secrets of success. May be cooked in microwave with suitable container by cooking for 2 minutes, stirring well and repeat. Continue to cook for 2 minutes and stirring until bubbling smooth.

Answer 8

Do you let the roux cook long enough before adding the milk? You should let it cook for at least 3 minutes (and don't cook it on a high temperature) to cook it so that it doesn't have a floury taste and turn lumpy. Also, you should add your milk slowly, and whisk it constantly.

Answer 9

Make sure the milk is hot when you add it to the roux. Also,do NOT stop stirring while adding the milk to the roux,and add the cheese last.

Answer 10

I can tell you it is good. I have several family members who do not care for anything to do w/ the milk family.. In cheese sauces.. such as in Mexican dip.. it is hard to taste, In Italian, such as Alfredo sauce.. again I can not taste it but it is good.. You need to try it .... I am bad about not trying new things.. but when I go out to eat.. whenever someone orders something.. I ask to take one bite, and I have learn to like many many dishes, that I would of never ordered... U can miss out, if you do not at least try it once.. good luck