Randy Chandler
Classic cheese sauce is made by creating a béchamel sauce, which is a simple white sauce made of butter, flour, milk, and seasonings. The flour is cooked with butter to create a paste called a roux, which is then mixed with milk to create a white sauce. This sauce is then mixed with cheese to create cheese sauce, also known as Mornay sauce in French cuisine. The type of flour used is important, as it affects the consistency of the sauce. All-purpose flour, cornstarch, or potato flour can be used, with the amount adjusted to achieve the desired thickness.
| Characteristics | Values |
|---|---|
| Purpose of flour | Thickens the sauce and stabilises the final result to avoid a grainy texture |
| Type of flour | All-purpose flour, cornstarch, or potato flour |
| Quantity of flour | 1 tablespoon of flour for 1 cup of liquid |
| When to add flour | Before adding the cheese |
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What You'll Learn
The role of flour in cheese sauce
Flour is a key ingredient in making cheese sauce, specifically a type of white sauce called béchamel or Mornay sauce in French. The role of flour in cheese sauce is to thicken it and stabilise the final result, reducing the likelihood of a grainy, split sauce.
Cheese sauce typically starts with a roux, a paste made from equal parts flour and butter cooked together. The roux forms the base of the sauce, providing structure and consistency. The flour needs to be cooked for a few minutes to remove its raw taste and activate the starch granules, which are responsible for thickening the sauce. This is especially important for a white or light-coloured cheese sauce, where the roux should be cooked over low heat to prevent browning.
Once the roux is ready, milk is gradually added while whisking to create a smooth, velvety sauce. The milk can be hot or cold, depending on the temperature of the roux, to ensure a moderate heating rate. This step requires careful control of temperature and whisking to avoid lumps in the sauce.
After incorporating the milk, seasonings can be added for flavour. Finally, shredded or grated cheese is added to the sauce. The cheese should be added slowly and thoroughly melted to achieve a smooth, creamy texture.
The amount of flour used in cheese sauce can vary depending on the desired consistency. A basic ratio of 1 tablespoon each of butter, flour, and milk can be adjusted to create a thicker or thinner sauce.
Overall, flour plays a crucial role in the texture and stability of cheese sauce, ensuring a smooth, cohesive final product.
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How to make a roux
A roux is a mixture of equal parts flour and fat, typically butter, cooked together to form a paste. It is a classic thickening agent for soups and sauces, and it also adds a subtle nutty flavour to the dish.
To make a roux, melt butter in a saucepan over medium heat. Then, whisk in flour and salt until a paste forms. This should take around 3 to 5 minutes for a white roux, which is the shortest cooking time among the different types of roux. White roux is best for thickening sauces and soups. For a blonde roux, cook the mixture for about 10 minutes, and for a brown roux, cook for 20 to 30 minutes. The longer the cooking time, the darker the colour and the richer the flavour, but the less thickening power it will have.
After cooking the roux, you can add a liquid ingredient to make a sauce. For a cheese sauce, milk is typically added to the roux to make a white sauce, and then cheese is added and melted into the mixture. It is important to add the liquid ingredient slowly and whisk continuously to prevent lumps from forming. The liquid should be cold or at room temperature to ensure lump-free thickening.
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The right consistency
Achieving the right consistency for your cheese sauce is a delicate process. The key to success is to add your milk and cheese slowly and gradually.
First, make a roux by melting butter in a pan and adding flour. The general rule is to use equal parts butter and flour, but some recipes suggest using twice as much milk as butter and flour. For example, 2 tablespoons of butter and flour, and 1 cup of milk. You can also add salt at this stage to make a paste. Whisk the mixture until it forms a smooth paste, without any lumps. This is your roux.
Next, slowly add milk to the roux. The milk should be added gradually while whisking the mixture. If the roux is hot, use cool milk, and if the roux is cool, use hot milk. This will ensure the sauce heats up at a moderate rate, resulting in a smooth and velvety texture. Continue whisking until the mixture is smooth and hot.
Now, it's time to add the cheese. Take your time with this step, as adding the cheese too quickly can make the sauce grainy. The sauce should be thick before adding the cheese. You can use shredded or grated cheese, but it's important to avoid pre-shredded cheese as it may not melt properly and can affect the texture of the sauce. If you're using a block of cheese, grate it yourself to ensure freshness and avoid additives. You can also add seasoning at this stage to enhance the flavour of your sauce.
Finally, stir the mixture until the cheese is fully melted and incorporated into the sauce. The sauce should be smooth and cohesive. If it becomes too thick, you can add more milk or broth to adjust the consistency.
With these steps, you can achieve the ideal consistency for your cheese sauce—smooth, creamy, and perfect for topping nachos, macaroni, or vegetables.
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How to avoid lumps
To make a cheese sauce, you'll need butter, flour, milk, and cheese. The process starts with making a roux—a paste made by cooking butter and flour together. The milk is then added to the roux to make a white sauce, and finally, cheese is added to make a cheese sauce.
However, several things can go wrong during this process, resulting in a lumpy sauce. Here are some tips to avoid lumps:
Use the Right Technique to Make the Roux
The first step in making a cheese sauce is creating a roux by cooking butter and flour together. It is essential to use the right technique to avoid lumps at this initial stage. Make sure to melt the butter before adding the flour, and cook the mixture gently until it forms a thick paste. Using a whisk instead of a spoon can help ensure the butter and flour are properly combined. Sieve the flour before adding it to the butter to remove any lumps.
Add Milk Gradually and Whisk Continuously
Once the roux is ready, the next step is to slowly add the milk. Pouring in the milk gradually while continuously whisking the mixture can help prevent lumps from forming. Adding the milk too quickly can cause lumps, so take your time and add a little milk at a time, whisking until it is fully incorporated before adding more.
Keep the Heat Low
Cooking the sauce over high heat can cause lumps and affect the texture of the sauce. The protein and water in the cheese can separate at high temperatures, with the protein turning into curds. This separation gives the sauce a broken appearance instead of a smooth consistency. Keep the heat low and gentle while making the sauce to avoid this issue.
Use High-Quality Cheese
The type of cheese used can also impact the texture of the sauce. Some cheeses may contain coagulants and emulsifiers that can break down at high temperatures, leading to a gritty texture. Opt for high-quality, pure cheese without too many additives.
Add an Acidic Ingredient
Adding an acidic ingredient like wine or lemon juice to the sauce can help prevent the cheese from becoming stringy. This is a common technique used in cheese fondue recipes, which often have a base of white wine.
By following these tips and techniques, you can avoid lumps and create a smooth and creamy cheese sauce.
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Other thickeners
Cheese is a thickening agent on its own, so it can be used without any additional thickeners. However, the challenge is to make the sauce smooth and creamy. To make a smooth sauce, it is important to choose a cheese that melts well, such as mild cheddar or American cheese. Avoid sharp cheeses and parmesan, as they do not melt as well.
Milk is often added to cheese sauces to improve creaminess and flavour. For a creamier sauce, it is recommended to use whole milk instead of low-fat or skim milk. Evaporated milk is also suggested for a smooth sauce. To make the sauce, heat the milk and slowly add the cheese, stirring continuously until the cheese is fully melted.
Another option is to use starches such as cornstarch or potato flour. Cornstarch can be sprinkled over the cheese, and then the mixture can be heated over low heat, stirring continuously until the cheese is melted. Potato flour can be used in a similar way to prevent the cheese from curdling.
Additionally, pasta water can be used as a thickening agent. The starch released by the pasta during cooking helps to keep the sauce smooth. This method is particularly useful when making macaroni and cheese, as the pasta water can be added directly to the sauce.
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Frequently asked questions
All-purpose flour is the most common type of flour used to make cheese sauce. However, cornstarch and potato flour can also be used as substitutes.
The amount of flour used depends on the desired consistency of the sauce. A basic ratio is 1 tablespoon of flour for every 1 cup of liquid.
The flour should be added at the beginning of the cooking process. It should be cooked with butter to create a paste called a roux, which will then thicken the sauce.
Yes, it is possible to make a cheese sauce without flour. However, flour is typically added to thicken the sauce and prevent it from becoming grainy or lumpy.
