Andy Montoya
A classic cheese sauce, or Mornay sauce in French cuisine, begins with béchamel—a simple white sauce made of butter, flour, milk, and seasonings. The flour is combined with butter to make a paste called a roux, which is cooked for a few minutes to activate the starch granules and thicken the sauce. The type of flour used is typically all-purpose flour, and it is added to the mixture before the cheese to remove any starchy taste. This basic sauce can then be modified by using different types of cheese, mixing in herbs, spices, and vegetables, or substituting milk with half-and-half or heavy cream to create a variety of cheese sauces suitable for various dishes.
| Characteristics | Values |
|---|---|
| Type of flour | All-purpose flour, cornstarch, or potato flour |
| Amount | Equal amounts of flour and butter (e.g., 1 tbsp flour and 1 tbsp butter for a cup of liquid) |
| Purpose | Thickens the sauce, eliminates lumps, and stabilises the final result |
| Method | Melt butter, add flour and stir until smooth, then slowly add milk while whisking to avoid lumps |
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What You'll Learn
The role of flour in cheese sauce
Flour is an essential ingredient in cheese sauce, serving multiple purposes. Firstly, it acts as a thickening agent, absorbing liquids and expanding in volume to give the sauce a creamy, velvety texture. This is achieved by cooking the flour for a few minutes to activate its starch granules, which are responsible for thickening the sauce. The amount of flour added can be adjusted to achieve the desired consistency, with more flour resulting in a thicker sauce.
Secondly, flour plays a crucial role in stabilising the cheese sauce, preventing it from curdling or separating. This is especially important when using cheeses that are prone to separating into oil and milk solids during melting, such as cheddar. By adding flour, the likelihood of a grainy or split sauce is significantly reduced, resulting in a smoother and more homogeneous final product.
The type of flour typically used in cheese sauce is all-purpose flour, also known as plain flour. This type of flour has a neutral flavour and colour, making it versatile for various dishes. It is important to cook the flour thoroughly to eliminate any raw flour taste and ensure a smooth sauce. This involves cooking the flour and butter mixture, known as a roux, over low to medium heat until it forms a paste and emits a nutty aroma.
Additionally, flour can be combined with cold water or milk to create a slurry, which can then be added to a bubbling stock or sauce base. This technique is particularly useful when making gravy or adjusting the consistency of an existing sauce. It allows for more precise control over the thickness of the sauce and ensures a smooth, lump-free consistency.
In summary, the role of flour in cheese sauce is multifaceted. It acts as a thickening agent, stabiliser, and anti-caking agent, ensuring a smooth, creamy, and homogeneous sauce. By adjusting the amount of flour and the cooking techniques used, chefs can create cheese sauces with varying consistencies and flavours to suit different culinary applications.
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How to make a roux
To make a roux, you'll need equal parts of flour and fat. The most commonly used fat is butter, but you can also use oil, bacon grease, or other rendered fats. For a gluten-free option, you can replace wheat flour with sweet rice flour.
Start by melting the butter in a pan over medium heat. Then, add the flour and stir until the mixture is smooth and well blended. You can cook this mixture for 3 to 5 minutes to make a light roux, or white roux. This type of roux is best for thickening sauces and is commonly used in macaroni and cheese, béchamel, cheese sauces, and white gravy.
If you continue cooking the roux for about 6 to 7 minutes, it will turn a light brown colour and develop a nutty aroma. Congratulations, you've just made a blond roux, or brown roux! This variety is the most commonly used and is prized for the richness and slight nuttiness it brings to dishes, along with its excellent thickening power.
For an even deeper flavour, you can make a dark brown roux by cooking the mixture for 30 to 45 minutes. This variety has a rich, nutty flavour and is commonly used in Cajun and Creole dishes like gumbo and jambalaya.
Once your roux has reached the desired colour and thickness, you can slowly add a liquid ingredient like milk or stock to make a sauce. Whisk the liquid in gradually, then bring the mixture to a simmer. The longer you cook the sauce, the more flavourful it will become.
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The best flour for cheese sauce
A classic cheese sauce, also known as Mornay sauce in French cuisine, is made by adding cheese to a béchamel sauce. Béchamel is a simple white sauce made with butter, flour, milk, and seasonings. The flour used in this sauce is typically all-purpose flour, which acts as a thickening agent and stabilises the sauce, preventing it from becoming grainy or splitting.
To make a cheese sauce, start by creating a roux, which is a mixture of equal parts butter and flour cooked together to form a paste. The general rule is to use 2 tablespoons of butter and 2 tablespoons of flour for every cup of milk. Melt the butter in a saucepan over low to medium heat, then whisk in the flour and a pinch of salt until smooth and bubbly.
Once the roux is ready, gradually add in the milk, whisking continuously to prevent lumps. The milk can be heated or cooled, depending on the temperature of the roux, to ensure a smooth sauce. If using all-purpose flour, cook the mixture for a few minutes to eliminate any starchy taste. You can also add seasonings at this stage, such as diced or grated onion, a bay leaf, cloves, or nutmeg.
Finally, when the sauce has thickened, remove it from the heat and stir in the cheese. It is essential to add the cheese slowly and at the end, as cheese tends to separate into oil and milk solids if heated too much or too quickly. The residual heat of the sauce is often enough to melt the cheese. Using cold cheese and shredding, crumbling, or finely dicing it beforehand also aids in a smooth melting process.
In addition to all-purpose flour, other starches like cornstarch or potato flour can be used to prevent curdling in cheese sauces. These starches may be preferred for specific dietary needs or flavour profiles.
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How to avoid lumps in your sauce
When making a cheese sauce, it's important to pay attention to the ingredients and their quantities to avoid lumps in the sauce. Here are some tips to help you achieve a smooth and creamy cheese sauce:
Use the Right Type of Flour
Using a flour that is too coarse can result in lumps. It is recommended to use a fine or sieved flour to ensure a smooth consistency.
Create a Proper Roux
The roux is a crucial component of a cheese sauce, and it's important to take your time with this step. Start by melting butter over medium heat, then slowly add in the flour, whisking continuously until you have a thick and smooth mixture. This step helps to evenly blend the flour and prevents lumps from forming.
Gradually Add Liquid
When adding milk or any other liquid to your roux, do it slowly and in small increments. Allow the roux to absorb the liquid completely before adding more. This gradual process ensures that the roux and liquid combine properly, creating a thickened sauce without lumps.
Maintain Temperature Control
Keep the heat at a medium to medium-high level when adding milk to the roux to prevent overheating. Overheating the sauce can cause it to curdle or become gritty, affecting the protein structure of the cheese. Simmer the sauce gently and continue to whisk it every few minutes to prevent separation and burning.
Choose the Right Cheese
Select a high-quality, pure cheese with minimal additives. Certain cheeses with coagulants and emulsifiers may break down at higher temperatures, leading to a gritty texture. Grate the cheese finely to ensure it melts quickly and evenly.
Add Ingredients in the Right Order
The order in which you add ingredients matters. Start with the roux, then slowly incorporate the liquid. Once you have a smooth, slightly thick sauce, you can add the cheese. Take your time and add the cheese gradually to avoid lumps.
By following these tips and paying close attention to your ingredients and cooking techniques, you can create a lump-free cheese sauce with a creamy and delectable texture.
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How to thicken cheese sauce
To thicken cheese sauce, you can use flour, cornstarch, or a combination of egg yolk and water.
Using Flour
To thicken cheese sauce using flour, you can make a roux by melting butter in a pan and adding flour to it. Stir the mixture until it is smooth and bubbly. You can then add milk to create a basic béchamel sauce. Once the sauce has thickened, you can add the cheese. This method helps to stabilize the sauce and prevents it from becoming grainy or split. The amount of roux you need will depend on the desired consistency and the amount of sauce you are making.
Using Cornstarch
Cornstarch can also be used as a thickening agent. Dissolve cornstarch in water to create a slurry, and then stir this mixture into your cheese sauce over medium heat. You can continue to add more cornstarch until you achieve your desired thickness.
Using Egg Yolk
To thicken cheese sauce with egg yolk, separate the egg yolk from the egg whites and beat it with a fork. Temper the egg yolk to prevent it from scrambling in the sauce. Slowly add the cheese sauce to the bowl containing the egg yolk, stirring to combine. Then, add this mixture back into the cheese sauce on the stove and bring it to a boil.
Additionally, you can thicken cheese sauce by reducing the liquid content. Simmer the sauce on low heat to allow the liquid to evaporate, stirring frequently to prevent burning. You can also add more grated cheese to the sauce, as shredded cheese melts more easily and will create a thicker, gooey consistency.
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Frequently asked questions
All-purpose flour is the best option for cheese sauce. You can also use cornstarch or potato flour.
The general rule is to use equal amounts of butter and flour. For 500ml of milk, use 50g butter and 4 tablespoons of plain flour.
Flour thickens the sauce and stabilises the final result, reducing the likelihood of a grainy or split sauce.
First, make a roux paste with butter and flour. Then, add milk and seasonings to the roux to make a white sauce. Finally, add cheese to the white sauce.
Yes, you can use cornstarch or potato flour as alternatives to regular flour in cheese sauce.
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