Pizza No Cheese No Sauce Beef
A great cheese sauce is simple to make but easy to get wrong.
Make a perfect cheese sauce every time with our Good Housekeeping guide and find out how to fix a cheese sauce that's too thin, lumpy or split.
How do I make an easy cheese sauce?
The steps are mostly the same as making a white or bechamel sauce.
The recipe below makes an approximate 400ml (12fl oz) quantity of cheese sauce, which is enough to coat 150g (5oz) pasta (dried weight) to serve 2 people. Or, you can use it as a nacho cheese sauce, just don't add the nutmeg.
- If you want to infuse your milk to give it real depth, put 300ml (1/2 pint) milk in a pan with ¼ onion, 1 bay leaf and 6 peppercorns. Bring to just under the boil then remove from the heat and leaf to infuse for 20min. You can skip this step and use the same amount of plain, cold milk in step 4, if you are short of time.
- Melt 15g (1/2oz) butter in a pan over a medium heat, then stir in 15g (1/2oz) plain flour to make it thicker.
- Bubble the roux for 1min, whisking continuously. Remove pan from the heat.
- Strain the infused milk into a jug (or measure plain, cold milk into a jug). Whisk the milk into it a tiny bit at a time, making sure the milk is fully incorporated before adding the next splash. You can whisk slightly larger amounts of milk once the sauce looks liquidy instead of pasty.
- Once all the milk is incorporated, put the pan back on the heat and bring to boil, whisking continuously and making sure to scrape right into the corners of the pan. Simmer the sauce for at least 2min, until thickened and glossy, whisking all the time as the sauce bubbles.
- Remove the sauce from the heat, grate over some nutmeg, and add a large pinch of cayenne pepper and/or mustard powder. Whisk in 50g (2oz) - 100g (3½oz) (depending on how cheesy you like it) of finely grated gruyere or mature cheddar until the cheese has melted and combined with the sauce.
How do I make cauliflower cheese?
To make a cheese sauce for cauliflower cheese, we'd recommend making the sauce thicker by using a higher flour to milk ratio - it will coat the cauliflower better.
Follow the instructions above, but use 40g (1½oz) each butter and flour, 600ml (1pint) milk and 125g (4oz) cheese. This will make enough sauce to coat the cooked florets from 1 head of cauliflower.
What milk is best for making a cheese sauce?
You can use any cow's milk to make a cheese sauce - they all work. The higher the fat content, the richer the end result.
What are the best cheeses for a cheese sauce?
Choose strong cheeses that will impart lots of flavour: mature cheddar, gruyere and Parmesan (or a combination of these) are all perfect. Avoid cheeses labelled as mild, or anything with a subtle taste that would make the sauce taste bland.
The exception to this is when you want to give an extra textural dimension. Incorporating additional melting cheeses like mozzarella (both the fresh and pre-grated drier version work) alongside the more powerful ones gives an oozy, gooey texture that's perfect for getting a good 'cheese pull' in pasta bakes. You can add it both into the sauce and then scatter it on top for a double whammy of goopy goodness.
How do I make a blue cheese sauce?
Using a blue cheese such as stilton will give your cheese sauce a tangy twist. It's best to add a small amount first, taste, and then add more if you like - the flavour is much more potent when melted.
Why won't my cheese sauce thicken?
Don't treat a white or cheese sauce like a custard and avoid boiling it, as it will remain runny. The flour's starches only burst and become a gel - thus thickening the mixture and making it super shiny - at boiling point. If you're wondering why your white sauce is dull or grainy and you can feel the flour in the texture, this will most likely be the reason too. Be sure to bubble the sauce sufficiently, for at least 2min.
If you've boiled the sauce and it's still thin, you may have not added enough flour, or you might have cooked the flour with the butter for too long. Don't panic – it can be saved! If your white sauce is too thin or lumpy, it's important to try and rescue it before you add the cheese, as you need to be able boil the sauce, and you can't do this after the cheese is incorporated as it can make it split.
How do I fix a thin white sauce?
To thicken a thin white sauce, make half the quantity of the butter and plain flour mixture again in a separate pan, being careful to cook it for no longer than 1min, then remove from the heat and gradually whisk in the thin sauce. Bring to the boil, whisking continuously, until the sauce thickens, then boil for a further 2min until thickened and shiny.
A word of caution: don't try whisking plain flour straight into the sauce to thicken it – without the fat from the butter, it can't amalgamate properly and will turn it lumpy.
Why is my white sauce lumpy?
Lumps can happen for a few reasons. Usually, it begins when milk has been added too quickly and not been beaten in sufficiently, so the flour hasn't blended fully with the liquid. The outside of the little nuggets of dried flour then turn to gel in the sauce as it boils, trapping the rest of the flour inside and forming a hard lump. Lumps also happen when you don't continuously whisk the sauce and it cooks unevenly and thickens on the base of the pan before you can blend it into the rest of the mixture.
To save a lumpy sauce, try using a hand blender or food processor to carefully whizz the lumps back into the sauce, or strain the sauce through a sieve, then tip it back into a clean pan and bring to the boil again, whisking constantly. The slight problem with the sieve technique is that the flour contained in the lumps won't have been able to thicken the sauce to the extent it should have, so you may find that the surrounding sauce is thin.
Why has my cheese sauce split and become greasy?
Cheese sauces can split and become oily if they get too hot. Always turn the heat off before adding your cheese, and if you need to reheat it, do so very gently, stirring frequently. Don't let the sauce come to boiling point.
How do you fix a split cheese sauce?
If your cheese sauce does split, you can try whisking in a few drops of cold water or lemon juice, or tip it into a blender or food processor and whizz it for 30sec to see if it will come back together.
How do I make a speedy cheese sauce?
This fast cheese sauce recipe is flourless, making it perfect if you're looking for a grain or gluten free cheese sauce recipe, or a low carb/keto cheese sauce.
Gently heat 300g (11oz) full or low-fat cream cheese with 125g (4oz) grated mature cheddar cheese in a pan, stirring constantly until melted and smooth. Add ½ tsp mustard to enhance the cheesiness.
How do I make a deluxe cheese sauce?
To make a luxurious cheese sauce for a next level mac 'n' cheese, you can do any (or all!) of the following: use a slightly higher ratio of butter to flour, use a combination of cheeses and also stir in some cream cheese or double cream in at the end.
How do I flavour a cheese sauce?
Aside from infusing the milk, there are a few tricks you can use to switch up your cheese sauce. Chopped fresh chives or spring onions are a complementary addition, or if you like things spicy, some finely diced red chilli, pickled jalapeno rings or a dash of hot sauce give a real kick.
How do I make a vegan cheese sauce?
Want a vegan cheese sauce that isn't just made with a block of cheese substitute? Our vegan mac and cheese recipe uses cashews, potatoes and nutritional yeast to make a convincingly cheesy sauce.
How do I make a blue cheese sauce for buffalo wings?
A different beast all together, to make a blue cheese sauce that you can dip buffalo wings into, or serve with steak, mix 75g (3oz) crumbled gorgonzola, with a 1 crushed garlic clove, 100g (3½oz) sour cream and 1tsp lemon juice.
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Source: https://www.goodhousekeeping.com/uk/food/cookery-videos/a657296/how-to-make-a-cheese-sauce/
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