To use corn flour? 1st world emergency!

[Honeezreturn]

WIBU to use cornflour instead of normal flour to make cheese sauce?? I'm planning on broccoli cheese for tea, just set out to make it and haven't got any flour
I was really looking forward to it too, I've got cornflour, will that work or is tea doomed to fail??
Not got time to go to shops

I'd always use corn flour. It's a thickener. Just cook it thoroughly so you don't get the graininess.

Really! Ooh thanks puny see you learn so much on MN

allrecipes.co.uk/recipe/32223/foolproof-cornflour-cheese-sauce.aspx

Cornflour is much, much better, yes.

Of course, it's pretty standard. You mix it with cold milk or water into a paste first.

And of course, using cornflour means you don't have to do that roux business - just mix with milk or water.

Thanks so much, I'm off to cook

Sorry, others got in before me!

You'll never look back.

Let us know how it goes!

Standard foolproof MN microwave method...

300ml (half a pint) of milk in a microwaveable dish or jug

Add 25g (one ounce) of cornflour and mix roughly with a fork. (An ounce of butter is optional - I use full fat milk so don't need it)

Microwave on full power for one minute, then mix again. Do this step four times.

That's it. Sod roux, sod burnt batches and scrubbing pans.

Tadah!!
Here it is, not tasted it yet but it looks ok, the sauce was so much easier than making a roux, although think I may have used a tad too much cornflour as it was quite thick,
Thanks everyone

Yum.

Looks great. Did you use the microwave cheese sauce method? And is that pie next to it?

you don't need to roux to make cheese sauce.

i use the pan I used to cook the pasta so the pan is still warm and add flour, butter and milk. then just whisk over a heat until it thickens. Then just let it bubble for a bit to cook out the flour and add cheese (or not).

And if you do want to roux, add some garlic granules or onion granules with the flour. They contain enzymes which mean you don't get lumps. No idea how it works - but it does.

I always make a roux, even with cornflour. If it's a savoury white sauce I add a teaspoon of mustard powder along with the flour.

Cornflour is very handy for thickening traditional roux based sauce if your heavy handed with the milk and it doesn't want to thicken.

I Used the recipe piper gave, think I put abit too much cornflour in as it was very thick, but still lovely. I added a teaspoon of mustard too
Wasn't in the microwave but still really simple. Thanks all

cleanmachine yes that was indeed a pie! was a steak pie that had to be used up.
meant to have sausages but couldn't find any in the freezer so goodness knows where they are

Corn flour needs to be mixed into a paste with COLD liquid (not hot, like normal flour), then added to to the warm liquid. If you put dry corn flour into warm/hot liquid, you get lumps.