how to make a cheese sauce with milk and flour

If the heat is too high, the protein and the cheese’s water can separate, with the protein turning into curds.Ĭurds are something in their own right. While making cheese sauce isn’t exactly rocket science, several things can go wrong that will result in your sauce curdling or becoming lumpy.Ĭooking the sauce on too high a heat could be the problem, especially if you are using a dairy-based cheese, as most people do. If, when you think you’ve finished making a cheese sauce and you go to start pouring it out only to discover that it looks lumpy or curdled, all is not lost if you know what to do and you act quickly.īut before we start, let’s discuss what’s gone wrong in the first place. Steps to follow when freezing cheese sauce.In all its gorgeous, cheesy, gooey splendor, a simple cheese sauce doesn’t take more than about five minutes to knock up.īut it can easily go wrong if you don’t do it properly. It can elevate anything, from a simple baked potato or a bowlful of cauliflower, etc., to the next level, and when it comes to making something like a Lobster Thermidor, it helps create food heaven.

The cheese sauce is one of the most delicious culinary sauces on the planet and is a favorite with people of any nationality. The “knowing what to do” is essential, which I am about to share with you.īut before we start, let’s discuss what cheese sauce is and what’s gone wrong in the first place. How to fix lumpy cheese sauce? Making a cheese sauce and discover that it looks lumpy or curdled, all is not lost if you know what to do and you act quickly.

How to make a cheese sauce with milk and flour