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Hi, any ideas in making it richer like the one you get in the jar

Thanks

Put in a tub of soft cheese instead of half the milk. Grate in nutmeg.

3oz flour to 4oz butter to 1.5 pts full fat milk. Cook the roux for a minute or two before adding the milk and add a bit of grated cheddar cheese to the mix.

Can't really help as I don't how you are currently making it.

But I would say add more butter or cheese.

Stir in an egg yolk once it's going in the oven (not while it's on the hob or it makes scrambled egg!)

doesn't make it richer but easiest way to do this is bung milk, marg and flour into pan and then whisk a bit as it starts to boil and thicken. none of that roux lark here anymore. i don't even measure anymore

All purpose savoury seasoning, comes in little yellow pot sold by the spices. Trust me put it in your white and cheese sauces.

yy to adding an egg yolk.

Double Cream and/or egg yolk as others have said (...but calories ).

Stuff in the jar has modified starch and/or gums to make it feel rich and thick. You don't want to go there.

All purpose seasoning is MSG I think?

You are traditionally supposed to boil the milk and steep it with bay leaves and other bits and pieces but that's a bit of a faff. I put some veggie bouillon powder, nutmeg and a bayleaf in at the end. No cheese in the sauce though - just on top.

Approx 40g butter and 40g plain flour in a pan. Add some milk and chunks of cheese and just leave it all to melt together, stirring with a whisk occasionally. Doesn't sound like it should work but it really does! You can add more milk if it is too thick. Very simple, easy and tasty.

I make a traditional roux for a sauce, then put grated mature cheddar in mine, a good few twists of pepper and some freshly grated nutmeg. I keep it quite thick so it doesn't disappear when its cooking. Oh and lots of grated parmesan on top of the lasagna just before it goes into the oven. Yum.

if you are adding cheese, then add about a tsp of english mustard powder too. You will not taste the mustard, but it intensifies the flavour of the cheese.

I make a bechemal sauce, which is yummy.

Bechemal sauce

Ingredients
- 15fl oz/425ml milk
- a few parsley stalks
- 1 bay leaf
- 1 blade of mace or a pinch of powdered mace (optional)
- 10 whole black peppercorns
- 1 slice onion, 1/4 inch (5 mm) thick
- 1½oz/40g butter
- ¾oz/20g plain flour
- salt and freshly milled black pepper

I hear the milk a bit, add all the things that aren't butter and flour and let it fit for half an hour. Then I strain it and heat the milk, butter and flour gently, whisking it occasionally.

Very easy and very flavoursome.

Oh, I replace the mace with a bit of grated nutmeg too. I haven't got any mace.

Replace the white sauce, all or in part, with mascarpone cheese, ricotta cheese, cottage cheese or creme fraiche. Sometimes I intersperse one or more of the above with the white sauce and dot in lumps of mozzarella and grated parmesan.