cheese sauce help needed quickly

[Kazzo]

Thanks ladies. I think I salvaged it. I did what traveller suggested and it did taste a bit floury so I added more cheese. It taste alright now, just very cheesey. The girls will love that anyway. It did thicken up a touch like you said BG when it cooled a bit and that was enough.

Oh boy, I made the decision that 95% of what we all eat should be completely made by me and so far so good, but the recipe I had for the chhese sauce was so vague. I will get better in time I guess, untill then I always have BB for a quick rescue.

Thanks again

[briggsy's girl]

cheesy isn't bad lol

with cheese sauce, mum always taught me to add milk in really small amounts so that it thickens before you add more. easier to add a bit of milk to a sauce that is too thick, than to scramble to thicken it later and maybe ruin it kwim? that's probably the only bit of mums white/cheese sauce i follow though lol

[~clover~]

lol, i usually use google for recipe's & find the best one

[Kazzo]

thanks BG, that makes a lot of sense.

clover, that is what i always do except I was following a lasagne recipe and when I went over it I did not pay to much attention to the cheese sauce section and all it said was combine and stir to desired thickness.

My lasagne turned out fantastic though, they did not even notice the onion or mushrooms in the meat sauce DH is the fussiest eater I know and he said it was the best he had ever had so I am pleased with my first attempt. Their is such satisfaction when you have worked hard to make a great meal and it is liked.

Thanks again ladies

[Netix]

Well done Kazzo! (I also put finely chopped carrot in my lasagne... A restaurant I used to work in used to finely process the carrot, onion and celery for their lasagne)

I know its "late", but another good bit of cheese sauce (or any white based sauce), is to have the milk warmed ("very" warm) before adding it to the roux (cooked butter and flour mix). That way you don't need to wait for it to heat through and start to thicken before adding the next bit of milk. That's what my Mum taught me about white sauce And my note, powdered milk works just as well (I always add a little extra powder to what the directions say).