urgent cheese sauce

[nailpolish]

25g flour 25g butter (or 1oz if you prefer)

how much milk? having a blank moment

to go over cauli

bump

think its 1 pint... i usually do roux ie stirring flour into melted butter, then slowly add milk (wait for boil to thicken each time). That way you stop when it's thick enough.

for 50g butter/flour i use 600mls milk - so, perhaps 300mls?

I usually guestimate - put some in and then add cheese and then add more milk of you have to ... and then if too runny, add more cheese to thicken ... and on and on ...

itry to do taht numbpty but im rubbish at it so use measurements

will use 300ml thanks shy

if you've got any cornflour, if sauce is too thin, mix up a teaspoon of this with water or milk, then add to sauce to thicken it up again. Cornflour has saved the day on many occasion in our house...

glad to help!!!
I've taken to using corn flour instead of plain flour. I have a natural propensity for creating lumpy sauces, and this is reducing this tendency which is always good!

why is my fricking cheese sauce always so runny? i used 1oz of butter 1oz of flour 4oz of chese and half pt milk

i will use cornflour next time but its annoyingme that my cheese sauce is always shite

Oh sorry Nailpolish - my guesstimate of 1 pint was totally out! Have just consulted Delia who says that for 25g flour and 25g butter you should use 275ml milk (or 10fl oz) and 40g/1.5oz cheese (not very cheesey IMO...).

2 other thoughts re cause of thin sauce:

1. as you are adding it to cauli the water in the cauli will prob thin the sauce some more, so best to do on the thick side, add cheese then add more milk if need be.

2. sometimes cheese can thin sauce down. I know it usually thickens it up, but I used to cook in a cafe many years back and I swear that when I did macaroni cheese the sauce got thinner when I added more cheese! No idea why... Best to use strong cheddar then you can use less for cheesiness without this happening.

Anyway, good luck for next time in your quest for sauce heaven...