Mine always ends up curdled after it has been cooked.
Yesterday I baked bacon and sliced par-boiled potatoes with cheese sauce and sauce looked curdled and watery.
I make cheese sauce by adding flour to melted butter to make a roux, then added milk until sauce thickened and then added grated cheese. I use semi-skimmed or skimmed milk. Is that the problem?
Advice please on how to make perfect cheese sauce.
TIA
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Food/recipes
Cheese sauce - have yet to make it properly
16 replies
spokette · 05/03/2008 11:27
OP posts:
sleepycat ·
05/03/2008 11:48
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