Mumsnet Talk

At the risk of sounding boring I make Delia smiths all-in-one white sauce on the stove. Super easy and always turns out good. Can't do links but may be you can google it.

The secret to an easy, lump-free white sauce is to use hot milk. I use the microwave for that, to save washing up two pans.

I am rubbish at any kind of white sauce. I just cannot make one. Help. Me. Please. I'll try this but know the kids will turn their nose up at it and who can blame them?! Mine tastes gross. And even though I say it myself, I am actually renowned for my cooking skills.

I love it too!
Definitely quicker and easier than stirring a pan constantly, waiting for it to thicken.
Thanks, whichever MNer it was who enlightened me!

I'm glad it's not just me that sees that as just as much of a faff. Conventional way is foolproof tbh. Just don't give up whisking...

Now, I am crap at finely chopping onions, but my Kenwood mini chopper does it in 2 seconds.

We certainly had microwaves in school; can't remember when we got one at home but certainly in the 80s.

Yes they were Happy. Completely agree Trinity.

It seems a lot of faff and much more time consuming - all that opening the microwave and stirring.

I just make white sauce in a saucepan. It's dead easy.

<shrugs>

The other thing I don't get on MN is the frozen onions that everyone raves about. What's so hard about chopping an onion?

RemusLupins, were microwaves used nearly 3 decades ago?

Reminds me of my dad's method for making scrambled eggs in the microwave - I can make them in a small frying pan in half the time.

Totes amazeballs. This has revolutionised my life!

It looks more faffy than making a bechamel in a pan -stopping the microwave every 30 seconds? I'd just advise everyone to learn to make a white sauce using the roux method, it's very, very easy when you know how and you can make so many sauces from it.

'Tis fab, but remember to use a large jug or you have to clean the microwave too

I do think a stovetop cheese sauce is pretty easy. But I will try this.

How can something have 110% of RDA of saturated fat and still be ok?
I use cornflour to make a 'custard' by mixing a table spoon of cornflour with a little milk and bleding till smooth.Then I pour on half a pint of hot milk stirring all the time.Keep stirring till it begins to thicken then add grated cheese and seasoning to taste.

If it tasted floury, it's likely it wasn't cooked properly.

I've been doing white sauce in the microwave since I was 15 (am nearly 3 decades beyond that now). It's less faff because a glass jug is far easier to clean than a sticky pan and it's virtually idiot-proof.

I missed that, link please please

I dont understand how it is easier?

a roux is so easy and quick

puttng the microwave on repeatedly and getting it in and out to stir just seems crappy and time consuming

Why has this only just discovered?

My heart sinks when ds1 asks for macaroni cheese. The kitchen looks like a bomb site I end up hot and bothered and nobody eats it anyway

Will try this tomorrow!

I Tried it, nobody in our house liked it. We all thought it tasted really floury and it was as much of a faff as making it the normal way in a pan.

why is it easier? looks like takes the same time and you still have to keep stirring, what am i missing?

I've just made a salmon and broccoli bake using this recipe. I love it! It's so easy!

I would like to come out of long term lurking to celebrate the wonder of microwave cheese sauce.

Bye bye lumps!