Make sure the milk and cheese you use have been warmed to room temperature – if you put these ingredients in still cold from the refrigerator, the sauce will begin to clump. Grating your cheese – rather than using cubes or slices – will help your cheese to melt more quickly and evenly. Keep the heat on medium-low – hot enough to melt the ingredients but not so hot as to cook the cheese and cause it to separate. A good cheese sauce always starts with a roux of flour and butter melted in a large saucepan. For a tastier cheese sauce, choose a cheese with a strong flavor to start. Cheeses like mild cheddar or farmers cheese will taste pretty bland as a cheese sauce. Whatever cheese you choose, the flavor will mellow as you cook it. And if you cook it too long, it'll separate into an oily mess.įollow these simple tips for making the perfect cheese sauce every time. If the cheese is too cold, the sauce will clump. While making a cheese sauce may seem simple – it's basically melted cheese, right? – it's actually deceptively tricky.
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