Kamil Perry
A common issue when making cheese sauce is that it can end up tasting like flour or paste. This can be caused by not cooking the flour for long enough before adding the cheese. To avoid this, it is recommended to cook the butter and flour mixture for a few minutes to remove the raw flour taste. The mixture should be cooked until it reaches a light golden colour and gives off a nutty aroma. Additionally, using corn starch instead of flour can help to avoid the pasty flour flavour.
| Characteristics | Values |
|---|---|
| Cause of flour taste | Raw flour not cooked for long enough |
| Solution | Cook the butter and flour mixture longer, until it turns a light golden colour and smells nutty |
| Alternative | Use corn starch instead of flour |
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What You'll Learn
Cook the flour for longer
When making a cheese sauce, it's important to cook the flour for long enough to remove any starchy taste. This is an essential step in the process of making a roux, which forms the base of a cheese sauce.
To make a roux, you cook butter and flour together until they form a paste. This paste is then used to thicken the sauce. However, if the flour is not cooked long enough, your sauce may end up with a raw flour taste. To avoid this, cook the roux for about 3 to 5 minutes over low heat. This will ensure that the starch granules in the flour are activated, thickening the sauce, while also removing any unwanted flavours.
The key is to cook the roux until it loses its raw flour taste and smells slightly nutty. This indicates that the flour has been cooked sufficiently and is ready for the next step. It's important to be patient during this stage, as rushing through it can result in an unpleasant floury aftertaste in your sauce.
Additionally, when adding milk to the roux, it's important to do so gradually while whisking. This will ensure that the sauce maintains a smooth consistency and prevent the formation of lumps. Starting with cool milk and gradually bringing it up to temperature by adding it to the hot roux will result in a velvety-smooth sauce.
By taking the time to properly cook the flour in the roux and carefully incorporating the milk, you can create a delicious and smooth cheese sauce without any unwanted floury flavours.
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Use corn starch instead of flour
Corn starch is a gluten-free alternative to flour that can be used to make cheese sauce without the floury taste. Corn starch clumps if added directly to a hot mixture, so it is important to make a smooth paste first. For one cup of milk, use one or two tablespoons of corn starch, depending on how thick you want the sauce to be. Mix the corn starch with cold milk and gradually whisk this slurry into hot milk. Bring to a full boil for one minute, then reduce the heat to low. Add butter, salt, and pepper, stirring until the butter has melted. Finally, gradually add the cheese, stirring until it is melted.
You can also make a cheese sauce without any starch. Simply heat cream over medium heat and slowly whisk in shredded cheese, making sure to include some American cheese to stabilize the sauce and prevent it from splitting.
If you are making a roux, you can substitute corn starch for flour in half the amount. First, make a slurry by mixing the corn starch with water, then stir this into a hot liquid.
In addition to corn starch, rice flour can also be used as a substitute for wheat flour in cheese sauce. Use one tablespoon of rice flour in a slurry for one cup of sauce. Boil the sauce, then simmer for two minutes for the rice flour to take effect.
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Add more cheese
If your cheese sauce has a floury taste, one solution is to simply add more cheese. This can help mask the flavour of the flour and also change the consistency of the sauce.
When adding more cheese, it's important to consider the type of cheese you're using. Some cheeses, like cheddar, tend to clump more easily, which can make it difficult to achieve a smooth sauce. Consider using a blend of cheeses to improve the texture and taste. For example, a blend of mozzarella, cheddar, and American cheese can help create a smoother sauce. You can experiment with different combinations of cheeses to find the blend that best suits your taste preferences and desired consistency.
Additionally, the type of cheese you choose can also contribute to the overall flavour profile of your sauce. Different cheeses have distinct flavours that can enhance the taste of your sauce and help balance out the floury undertones. For instance, a sharp cheddar can add a tangy, savoury note, while a mild cheese like mozzarella can provide a creamy, subtle flavour. Playing around with various cheese combinations can lead you to discover new and exciting flavour profiles for your sauce.
When adding more cheese to your sauce, it's crucial to add it gradually and stir continuously to ensure that the cheese melts evenly and smoothly. This will help prevent the cheese from clumping and ensure a homogeneous sauce. Keep in mind that adding too much cheese at once can also alter the consistency of your sauce, making it too thick or heavy. Therefore, it's important to add the cheese in small amounts, tasting as you go, until you achieve the desired flavour and texture.
In summary, adding more cheese to your sauce can be an effective way to balance out a strong floury taste. Experiment with different types and combinations of cheeses, considering their melting properties and flavour profiles. Remember to add the cheese gradually, stirring continuously, to achieve a smooth and well-incorporated sauce. With these tips in mind, you can transform your sauce into a delicious, cheesy masterpiece.
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Cook the roux until it smells nutty
To get rid of the raw flour taste in a cheese sauce, you need to cook the flour and butter until there's no raw flour smell left. This is done by making a roux, a mixture of equal parts flour and fat, cooked together over low to medium heat. The longer a roux cooks, the less potent its thickening power, but what develops is a flavorful base that adds nutty, rich dimensions to your sauce.
A blond roux, also known as a peanut butter roux, is cooked until it starts to smell toasty and turns the colour of peanut butter. This usually takes around 5 to 10 minutes.
For a nuttier flavour, you can cook the roux until it has a nutty, toasted taste and is a dark golden brown. This will take around 10 to 15 minutes. Make sure to whisk the mixture often and lower the heat if the roux is browning too quickly.
If you're making a cheese sauce, you'll likely want to use a blond roux, as this variety adds a nutty flavour to the sauce without overpowering it. A blond roux is also ideal for slightly darker foods like turkey gravy.
Once your roux has reached the desired colour and thickness, slowly add your liquid to transform it into a sauce. Stream milk into your blond roux to make a béchamel, a classic French white sauce used in many variations of macaroni and cheese and lasagna.
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Add an acidic ingredient
If your cheese sauce has a raw flour taste, it could be that the flour hasn't been cooked for long enough. When making a roux, it's important to cook the butter and flour mixture for a few minutes to activate the starch granules and thicken the sauce. You should aim for a light golden colour and a nutty aroma. This will help to get rid of the raw flour taste.
However, if you're looking to balance out the flour taste in your cheese sauce, you can add an acidic ingredient. This will not only enhance the flavour but also prevent the cheese from becoming stringy. Here are some suggestions:
- Wine: Adding a splash of white wine to your cheese sauce can help to balance the flavours and create a smooth and creamy texture. It's a common ingredient in cheese fondue recipes, providing a tangy and sophisticated twist.
- Lemon juice: A squeeze of lemon juice over the shredded cheese before heating can brighten up the flavour profile of your sauce. It adds a subtle acidity that cuts through the richness of the cheese and flour.
- Mustard powder: A pinch of mustard powder can be whisked in with the flour to add a sharp and tangy note to your sauce. It provides a subtle heat and a unique flavour profile that can enhance the overall taste.
- Yogurt: For a creamy and tangy twist, try stirring in a few spoonfuls of plain yogurt after your sauce has cooled down slightly. It adds a refreshing acidic note without being overpowering.
- Vinegar: A modest dash of vinegar, such as white vinegar or apple cider vinegar, can be incorporated to provide a subtle acidic kick. It helps to balance the flavours and prevents the sauce from becoming too cloying.
Remember, when adding acidic ingredients, start with a small amount and taste as you go to avoid overpowering the other flavours in your sauce.
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Frequently asked questions
You should cook the flour for longer, aiming for a light golden colour. This will help to remove the raw flour taste.
If you are making a white or light-coloured cheese sauce, cook the roux for about 3 to 5 minutes over low heat so the mixture stays light in colour and doesn't brown.
The roux is ready when it is a light golden colour and smells slightly nutty.
You can use corn starch instead of flour. Corn starch clumps just like flour if you just toss it in the hot mixture, so make a smooth paste first before adding it to the pan.
