Do you need to add flour to cheese souce ?

Question

do you have to add flour to cheese souce?

Answer 1

Yes of course you do otherwise the sauce will never thicken!

Answer 2

no

Answer 3

Cheese sauce  

   Serves 4  



Preparation time less than 30 mins

Cooking time 10 to 30 mins

    







Ingredients

25g/1oz butter

25g/1oz plain flour

600ml/1 pint milk

salt and white pepper

80g/3oz cheese, grated (e.g. mature cheddar, Gouda, gruyère)

Method

1. Melt the butter in a saucepan.

2. Stir in the flour and cook for 1-2 minutes.

3. Take the pan off the heat and gradually stir in the milk to get a smooth sauce. Return to the heat and, stirring all the time, bring to the boil.

4. Simmer gently for 8-10 minutes and season with salt and white pepper.

5. Stir in cheese and allow to melt. Don t re-boil the sauce or it will become stringy.

Answer 4

yes you really need to find a recipe but this is as good as i can do from the top of my head...

* Mix 25g of margarine in a saucepan,

* Then mix in 25g of plain flour mix into a smooth paste,

* Add about a pint of warmed milk gradually stirring all the time to keep it smooth,

* After all the milk is add bring gently to the boil,

* Add salt pepper and as much grated cheese as you want it probably best to use cheddar.

this can now be used in macaroni cheese, cauliflower cheese, or with a whisked egg added in a topping for pastissio or moussakaa.

Answer 5

If you need to thicken it you may. Or you could use cornflour or arrowroot.

But if you want a pour over sauce there may be no need.

Answer 6

Yes, but it's best to use cornflour.

What would you do? Just grate cheese into a pan of milk?

I just love the idea of 'Swiss' cheese. Switzerland has many cheeses: Appenzeller, Tilsiter, Sbrinz, Emmental, Gruyère are just some of the 'hard' cheeses available, but there are many more, ranging from soft, soft and smelly, to cheeses which are so hard they HAVE to be grated. However, for cooking, nothing beats a good Cheddar!

Answer 7

depends on the recipe

http://www.google.com/custom?hl=en&safe=...

Answer 8

It depends on what kind of cheese you use. Pasturized processed cheese, like Velveeta, can be melted as is.

Unprocessed cheeses, such as cheddar, swiss, and colby, must be melted in a liquid. I've never used cornstarch or arrowroot. I make my cheese sauces starting with a light roux (one part flour to one part butter, sauted just long enough to cook the flour but not to brown it), then I add milk or broth and stir to thicken. The I add the cheese, and it melts smoothly.

Then there's the fondue style, which I've never tried, but I've linked to a site below.

Oh, and cheese rules!

Answer 9

yes.

Answer 10

Cornflour is best.  

Answer 11

Yes. Use cornflour. Two tablespoons cornflour to 1/2 pint cold milk. Add the milk to the cornflour gradually while stirring. You can add the last 3/4 more quickly. Heat in a microwave, 2 mins and stir, repeat a couple of times and it will thicken quite quickly. Add 200 grams of strong cheese cut into smallish pieces. It must be strong or you are wasting your time. Add a heaped teaspoon of mustard powder, or a couple if ready mixed mustard. Microwave again 2 mins and stir, repeat until all the cheese is melted. All microwave on full power. Guaranteed ace cheese sauce!