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Bugger. Any way to rescue a floury cheese sauce?

(11 Posts)
minipie Wed 11-Oct-17 19:15:28

I obviously didn't cook the flour enough before adding the other stuff and now it's got that horrid gritty floury texture. Is there a way to salvage it? Or any other use for it apart from cheesy wallpaper paste?

OP’s posts: |
picklemepopcorn Wed 11-Oct-17 19:16:45

Try using cornflour next time- it's a bit easier in that respect.

No ideas for rescuing it sorry.

MoMandaS Wed 11-Oct-17 19:17:03

Could try blending it?

endofthelinefinally Wed 11-Oct-17 19:17:59

You could try putting it tgrough a seive and cook it again.

AlternativeTentacle Wed 11-Oct-17 19:18:49

Add some more milk and cook it for longer?

Penfold007 Wed 11-Oct-17 19:19:48

Just keep it on a low heat, stir lots and 'cook out' the flour. It will take a good few minutes and you might need a bit more milk.

minipie Wed 11-Oct-17 19:23:58

Thanks wow that's quick! I have tried adding milk and cooking longer, no joy yet but may try again as otherwise the whole (huge) pan is going in the bin.

It has chicken and broccoli in too and was supposed to be batch cook of pasta sauce for the DC. With hindsight I multiplied the quantities but not the cooking time blush

Don't have a sieve fine enough to catch the flour, it's not lumpy just floury iyswim.

Noted re cornflour. Annoyingly I did think about using that, and about just using cream and cheese without flour, either would have been good!

OP’s posts: |
minipie Wed 11-Oct-17 19:25:09

I will keep trying the cook out method. Imagine it will take a while as I really do have a vat of the stuff sad

OP’s posts: |
minipie Wed 11-Oct-17 19:25:27

And thanks again

OP’s posts: |
Iwannasnack Wed 11-Oct-17 19:31:55

Keep cooking. Could you mix it with the pasta and then bake it?

SureIusedtobetaller Wed 11-Oct-17 19:35:25

Whisk it while it simmers?
I don't maje a roux, just chuck it all in then whisk till it boils. Works pretty well.
Also add more cheese than you usually would. More cheese makes everything better.

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