Andy Montoya
There are many ways to thicken cheese sauce, ranging from the traditional French method of using a roux to simply melting a cheese that melts well into a sauce with no thickeners at all. A roux is made by cooking together equal parts of flour and fat, such as butter, and is used to thicken various sauces and gravies. Other methods include using cornstarch and evaporated milk, or sodium citrate, a common emulsifying salt. If your sauce is too thick, you can add more water to replace the lost moisture while it is still warm.
| Characteristics | Values |
|---|---|
| Ingredients | Cornstarch, flour, arrowroot powder, egg yolks, sodium citrate, evaporated milk, water |
| Techniques | Reducing liquid, roux, slurry, beurre manié, tempering, pureeing |
| Tips | Test thickness with a spoon, account for moisture loss, use equal parts cornstarch/arrowroot powder and water for slurry, use 1 tablespoon of powder per cup of liquid, add cheese last |
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What You'll Learn
Use a roux
A roux is a mixture of butter and flour, cooked together to form a paste-like consistency. It is a common thickening agent used in Cajun cooking and is an excellent base for cheese sauces. To make a roux, follow these steps:
First, heat a saute pan to medium-high heat. Add butter to the pan and let it melt completely. Once melted, add in the flour. Using a spatula or a whisk, mix the butter and flour until you have a smooth, lump-free paste. It is essential to ensure that the flour absorbs all the butter.
Next, add your liquid of choice. This could be milk, half-and-half, or heavy cream, depending on your preference and the desired richness of the sauce. When adding the liquid, do so gradually, a little at a time. Ensure that the initial liquid is fully absorbed before adding more to the mixture. Keep adding the liquid until the roux reaches a creamy consistency.
If you desire a thicker sauce, you can adjust the ratio of butter to flour, adding more flour than butter. This will create a thicker paste base. Additionally, you can opt for a darker roux, which is cooked for a longer period, resulting in a deeper colour and flavour.
Once your roux has reached the desired consistency, it's time to add the cheese. Gradually add your chosen cheese, a little at a time, stirring continuously until it is fully melted and incorporated into the sauce. For a classic cheese sauce, a sharp cheddar or white cheddar is a popular choice. However, you can experiment with different cheeses to find your preferred flavour and texture.
Using a roux as a base, you can create a versatile cheese sauce that can be used in various dishes, from macaroni and cheese to broccoli and cauliflower. With a thick and creamy consistency, your cheese sauce will be a delicious addition to any meal.
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Add cornstarch and evaporated milk
Cornstarch and evaporated milk are two staple ingredients that can be used to make a smooth and stable cheese sauce. Cornstarch is a stronger thickening agent than flour, so less is needed to achieve the same thickening effect.
To make a cheese sauce with cornstarch and evaporated milk, start by coating grated or shredded cheese with cornstarch. This ensures an even distribution and prevents the formation of clumps. For dips, use one tablespoon of cornstarch per pound of cheese. For a sauce, you can use slightly less cornstarch to achieve a thinner consistency.
Next, heat the evaporated milk in a saucepan over medium heat until it starts to simmer. Do not heat the milk past this point, as it may burn and create a grainy texture. While the milk is warming, add the coated cheese to the saucepan, a handful at a time, stirring constantly to prevent burning.
Once all the cheese has been added and melted, season the sauce with salt, pepper, and other desired seasonings. Adjust the consistency by adding more evaporated milk if needed. For a thinner sauce, stir in two tablespoons of whole milk.
Keep the sauce warm over low heat, stirring occasionally, until ready to serve. Any leftovers can be stored in the refrigerator for up to four days.
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Reduce the sauce on the stove
Reducing a cheese sauce on the stove is an excellent way to thicken the sauce without adding any thickening agents like cornstarch or flour. This method works well for cheese sauces, especially those that are white or light-coloured.
To start, make a roux by combining equal parts of flour and fat (butter, lard, or vegetable oil) over medium heat. Whisk the mixture until it forms a thick paste and turns golden brown. The roux is ready when it smells nutty and loses its raw flour taste. This usually takes around 3 to 5 minutes.
Next, gradually pour in the milk while whisking the mixture until it becomes smooth. If you're making a white sauce, use cool milk, but if you're making a darker sauce, heat the milk before adding it to the roux. Season the sauce with ingredients like diced or grated onion, a bay leaf, cloves, or nutmeg.
Now, heat the sauce over medium heat, stirring continuously. As the sauce heats, it will start to thicken. Watch the sauce closely as the bubbles begin to enlarge. Reduce the heat to low once the bubbles get larger to prevent the sauce from boiling over.
Continue cooking the sauce until it reaches your desired thickness and flavour. Remember that the sauce will continue to thicken as it cools, so remove it from the heat when it's slightly thinner than your desired consistency. Test the sauce with a spoon—if the sauce coats the back of the spoon, it's thick enough.
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Add more water
Adding more water to your cheese sauce may seem counterintuitive, but it can actually help to thicken the sauce by replacing lost moisture. This is especially important if you plan to mix your cheese sauce with pasta, as the pasta will soak up water from the sauce, leaving it drier and thicker.
To add more water to your cheese sauce, let the sauce cool down slightly before adding small amounts of water until you achieve your desired consistency. You can use pasta water or regular water. Adding water while the sauce is still warm will help prevent it from solidifying.
It's important to note that adding water can dilute the flavour of your cheese sauce, so you may need to adjust the seasoning or add more cheese to compensate. Additionally, this method is most effective when the sauce is only slightly too thick; if your sauce is extremely watery, you may need to try a different thickening method, such as adding a roux or cornstarch.
When adding water to your cheese sauce, it's important to do so gradually and stir continuously to ensure that the sauce doesn't become too thin. It's also a good idea to taste the sauce as you add water to ensure that the flavour remains balanced. By taking your time and making adjustments as needed, you can achieve a smooth and creamy cheese sauce with the perfect consistency.
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Use arrowroot powder
Arrowroot powder is a popular ingredient used in gluten-free and paleo cooking. It is a great substitute for cornstarch or flour and can be used to thicken cheese sauces. Arrowroot powder is flavourless and leaves food glossy and clear, whereas cornstarch has a slight taste and leaves food cloudy and opaque.
To use arrowroot powder to thicken cheese sauce, start by making a slurry. Mix one part arrowroot powder with one to two parts cold water and whisk until smooth. You can also use other liquids like milk to make the slurry. Make sure the slurry is smooth and free of lumps before adding it to your cheese sauce.
Once you have a smooth slurry, add it to your cheese sauce. Pour the slurry into the sauce and stir constantly over medium-low heat until the mixture thickens. This should take around 2 to 3 minutes. Be careful not to overcook the sauce, as extended high heat and vigorous stirring can break down the thickening properties of arrowroot.
It is best to add the arrowroot slurry at the very end of cooking your cheese sauce. Arrowroot does not require cooking to remove any raw taste, and it thickens below the boiling point. Finish your sauce with the slurry no more than 10 minutes before serving.
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Frequently asked questions
A traditional French cheese sauce, or Mornay, uses a roux as its base. A roux is made by cooking together equal parts of flour and fat (butter, lard, or vegetable oil) and is used to thicken sauces and gravies. You can then slowly add milk to thicken the sauce before adding the cheese.
Cornstarch, arrowroot powder, and egg yolks can be used as gluten-free thickeners. Cornstarch and arrowroot powder can be mixed with water to make a slurry, while egg yolks can be tempered by whisking them with the sauce over low heat.
Cheese sauce can thicken too much due to a loss of moisture. To prevent this, you can add more water to replace the lost moisture while the sauce is still warm.
