Best flour for making a cheese sauce?

[FABsBackAndIsWell]

I have corn flour but normally make it with plain. I use less corn flour so it would be good to keep the plain for my baking,

You can use any. Plain is normal but cornflour will work. Cornflour tends to work better if it's added to the warm milk rather than making a roux like you do with plain flour, so heat the milk and then mix up a couple of teaspoons of cornflour with cold milk and then add it to the warm milk and stir... should work... If you need to thicken it more just repeat the process...

However. Plain flour the roux method will give you a better sauce.

Thanks, I googled as I needed to make the sauce and it said corn flour was fine. It worked okay and tbh I wouldn't have known the difference. It will be good to have the option when I am running low on plain flour.

Handy to know. Thanks

I do a white sauce all cold! Throw the butter, flour and milk in (never measured amounts either!), all at the same time and whisk it, until it's smooth. It has never, ever failed in the 20 years I've been doing it! (Delia Smith copyright, btw!)

I use cornflour for all white sauces - it seems to cook quicker and also make a smoother sauce without me having to be quite so diligent with the stirring.

I never weigh anything when I do a sauce either MML. I have done it cold some times as well.

Same here Alibaba. I've never understood why people faff about with the business of making a roux when cornflour makes it so easy. The trick is plenty butter, or cheese if cheesy sauce. And I am the queen of carbonara.

Iloveshoes why do you say plain flour makes a better sauce? Better how?

so with the throw it all together and whisk version, is that plain or cornflour?

If you're going to throw it all together a whisk then stick with cornflour as it doesn't have a floury taste and works well from cold. I'm a purist (ooh get me! ) or that's the way I was taught so I do it the old fashioned way. melt butter, add the flour (i don't bother to measure just do enugh flour that all the butter gets soaked up but not so much it goes into a dry ball. Then cook it stirring for a minute to get rid of the floury taste and then poor in the milk while stirring. Then once it's thickend add the cheese. I had no idae there was another way. I will give it a try.

PS. I only use cornflour to thicken sauces & casseroles and such like and for cooking for any gluten intolerant friends.

you can get really fine 'sauce flour' which is very fine plain flour I think.

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