.How do you make cheese sauce from scratch.?

Answer 1

follow this recipe and you cant go wrong. my mum taught me it and everytime i make it it always turns out perfect!
1. put 50g of butter and 50g of plain flour in a saucepan
2. whisk it together until it becomes a creamy mixture like when you cream butter and sugar
3. add 500ml of milk in the saucepan slowly and keep mixing
4. keep doing this until you have added all of the milk
5. put about 75g of grated cheddar cheese in to make it extra tasty and keep mixing.
5. take of the heat and add nutmeg for some flavour

a tip is to have the butter at room temperature when you do it, so it is easier to cream togther!

good luck! :)

Answer 2

Cheese Sauce From Scratch

Answer 3

For your cheese sauce you will need to have the following ingredients ready to use:

1 tablespoon butter or margarine
1 tablespoon plain flour (sieved)
Half a pint of milk (semi-skimmed is fine)
4oz grated hard cheese (such as Cheddar or Double Gloucester). You can add extra cheese for a thicker or cheesier sauce.
Salt (to taste)
Fresh ground black pepper (optional)
Method

Here comes the tricky bit, as many chefs would have you believe.

First, gently melt the butter or margarine in a saucepan over a low heat. Exercise some patience, and keep the heat low, or the butter will burn, and will make your sauce taste nasty.

Next, add the sieved flour and mix to form a smooth paste.

Now very gradually add the milk a little at a time, mixing thoroughly after each addition to keep the sauce smooth. Any lumps now, and you may as well give up! After initially becoming thick, the paste will become thin and smooth as you add more milk.

Add your salt and pepper as required, then slightly raise the heat (do not boil) and sprinkle in your grated cheese, stirring constantly.

Once the cheese has melted (raise the heat a little more if necessary), bring the sauce to the boil, stirring constantly. Allow the sauce a minute or so to thicken, then reduce the heat, and stir occasionally.

Your cheese sauce is now ready to serve or use in the dish of your choice, such as vegetable lasagne or macaroni cheese.

Answer 4

Keep stirring

Add ingredients gradually

1 tablespoon butter or margarine
1 tablespoon plain flour (sieved)
Half a pint of milk (semi-skimmed is fine)
4oz grated hard cheese (such as Cheddar or Double Gloucester). You can add extra cheese for a thicker or cheesier sauce.
Salt (to taste)
Fresh ground black pepper (optional)
Method

Here comes the tricky bit, as many chefs would have you believe.

First, gently melt the butter or margarine in a saucepan over a low heat. Exercise some patience, and keep the heat low, or the butter will burn, and will make your sauce taste nasty.

Next, add the sieved flour and mix to form a smooth paste.

Now very gradually add the milk a little at a time, mixing thoroughly after each addition to keep the sauce smooth. Any lumps now, and you may as well give up! After initially becoming thick, the paste will become thin and smooth as you add more milk.

Add your salt and pepper as required, then slightly raise the heat (do not boil) and sprinkle in your grated cheese, stirring constantly.

Once the cheese has melted (raise the heat a little more if necessary), bring the sauce to the boil, stirring constantly. Allow the sauce a minute or so to thicken, then reduce the heat, and stir occasionally.

Your cheese sauce is now ready to serve or use in the dish of your choice, such as vegetable lasagne or macaroni cheese.

Answer 5

Hello, as per richard b answer, but do not put the cheese in and raise the heat, if you are using a good quality cheese you can take your sauce off the heat then add the cheese the cheese will melt and will stop that plastic taste you can some times get, oh and if you want to show off a bit, the paste of flour and butter is a rue the basis of all good sauces, you can also try boiling the milk as this helps stop the lumps, enjoy

Answer 6

I really like this quick recipe: Put 2 tbsp. plain flour and 2 tbsp. of butter into a glass bowl or measuring cup. Put it into the microwave for about 30 seconds. Stir. Add seasonings - depending on the cheese you will use - a scraping of nutmeg, maybe basil, a bay leaf, some paprika, black pepper. You can experiment with herbs and spices til you find the combination you like best. Stir again. Pour 8 oz. of milk into the bowl, and stir until it is mostly combined. Put it back in the microwave, and WATCH THAT POT!!! It will want to boil over. In my microwave, it works best if I put it on for 2 minutes, then stir, then 1 minute, and then stir, etc. The tendency is for it to boil over. Do keep stirring as often as you remember. When the mixture is thick, add some grated cheese, (about a cup) - cheddar always works, and some of the others make an interesting sauce. Stir, put it back into the microwave for a minute, and you're done.

The proportions to remember are: same amount of flour and butter (margarine works as well, it's just slightly less tasty), one cup of milk, and not so much cheese you end up with building material. You trade the constant stirring for judicious timing. The more butter/flour you use per cup, the thicker the sauce.

Answer 7

I do a cheats cheese sauce for using as a topping on lasagna or pasta bakes otherwise stick to the roux based sauces you already have recipes for. Place 1/2 pint milk in a large (2ltr or 4pt) microwave proof jug then heat on full for approx 5 mins. while its cooking in a small jug or cup mix a small amount of milk with a heaped teaspoon of cornflour to form a runny paste when the milk is boiling whisk in the cornflour paste and put back in microwave at full power for a further minute. While still very hot mix in a large handful of grated cheese - cheddar or any other hard cheese is best - until all the cheese is melted.
Alternatively there is a quick roux cheat which is on the hob put in a heavy based pan one pint milk one ounce plain flour and one ounce butter and stir constantly until thickened white sauce then add grated cheese salt and pepper to taste - its foolproof x

Answer 8

Easiest cheese sauce ever:
2 level tbsp cornflour
1 x 500g/17oz tub Greek-style yoghurt
2 eggs
1 tsp Dijon mustard
75g/3oz any hard cheese, grated
lemon, for juicing (optional)

1. Measure the cornflour into a bowl.
2. Blend in a little yoghurt, stir in the eggs and whisk with a hand whisk until smooth.
3. Mix in the remaining yoghurt and the mustard.
4. If for use in an oven-baked dish, the yoghurt sauce is now ready to be spread on top, sprinkled with cheese and cooked in a preheated oven for about 45 minutes. This will thicken the yoghurt and cheese sauce.
5. For a hot pouring sauce, whisk four tablespoons of yoghurt with one tablespoon of the cornflour and the mustard until smooth.
6. Blend in the remaining yoghurt.
7. Bring to the boil and stir constantly, until thickened and smooth.
8. While stirring, add the cheese, two egg yolks (not the whites), and season with salt and pepper.
7. At this point a squeeze of lemon juice can be added if desired.
8. Season with salt and pepper then pour.
No lumps, no trouble!!

Answer 9

Try this recipe:
1/2 a stick of butter
1/4 cup of flour
pinch of salt and white pepper
3 cups of milk (room temperature)
1 1/2 cups of cheese such as Colby or Cheddar (shredded)

Method:
Melt butter in a medium saucepan. Add flour and whisk until smooth. No lumps! Season with salt and pepper. Cook out the, "rawness" of the flour for a minute.
Slowly add the milk. Bring milk mixture to a boil. Then reduce to medium high heat, stirring often. Simmer mixture until it thickens and coats the back of a spoon (about twenty minutes).
Then add shredded cheese until it is incorporated and melted. Adjust seasoning. Enjoy.
Note: you can refrigerate this for a couple of days. Reheat on low heat.
Enjoy!

Answer 10

You've got plenty of answers to give you the basics, but to add a bit of extra richness, once you've made your sauce, take it off the heat and mix in an egg yolk. Don't do it while it's on the heat, as you'll get scrambled egg in it! Another option is to add a teaspoon of english mustard - not powdered though. Adds extra colour and a bit of spice to the sauce. If you use an extra mature cheese, you won't need to use as much, and don't eat any cheese while making the sauce, as you won't be able to tell how strong your sauce is when you taste it.

Answer 11

first you make what is called a roux, you do this by melting about a quarter of a pack of butter in a saucepan, then sift in some plain flour, just enough until the mixture is thick. Then bit by bit add milk and maybe a little cream if you like, wait 'til each bit is absobred before adding any more. When your sauce is as thick as thin as you like it, then add your cheese, whatever cheese you like, but things like edam and gouda don't work too well.