google look up how to make a cheese sauce

Gently melt 40g butter in a pan over a low heat, then stir in 50g plain flour. This process (called direct acidification) leads to cheeses such as ricotta and mascarpone. One way is to dump acid (vinegar or citric acid) right into the milk to get the correct acidity. Stir in cheese and heat until cheese melts and sauce is smooth. Gradually add milk and cook stirring constantly until thickened. Continue whisking until all the cheese has melted and the sauce is smooth. The cheese sauce starts with a roux base. There are many ways to make cheese but the first 'split in the road' is how you acidify the milk. Melt butter in saucepan, add flour and seasonings and stir until blended. Remove the saucepan from heat and whisk in your grated cheese.Season with salt and pepper then leave to simmer gently until it’s starting to thicken. Slowly pour in the milk while whisking continuously until combined.Slowly add the flour to the butter, blending evenly with a whisk. You don’t want the butter to brown or turn a dark, burnt color, as this will change the flavor of your sauce. Sprinkle over the flour and cook until slightly golden, which should take about 2 to 3 minutes. In a saucepan over medium heat, slowly heat the butter for your cheese sauce.

600g of grated cheese (a mix of the likes of Cheddar, Gruyere, Parmesan or Red Leicester always works well).

Especially if you follow our easy steps on how to make cheese sauce. You may think that a making cheese sauce from scratch for pasta – like mac and cheese – or other dishes such as cauliflower cheese, seems like a daunting prospect, but we promise it’s a doddle. Any food smothered with cheese sauce is so comforting when it’s cold outside and you fancy something simple but decadent to eat.

Google look up how to make a cheese sauce