Why does my cheese sauce always clump?
 

"me" > wrote in message
...
> Hi there - can anyone tell me, why does my cheese sauce always clump?
> I melt butter, add flower, add the water obtained from boiling
> macaroni (or similar), stir stir stir, add cheese. I always get those
> disgusting lumps of cheese in the sauce. What am I doing wrong? Thank
> you.

I've never used water, I've always used milk. Could that be the reason?

kili

>
>
I melt butter, add flower, add the water obtained from boiling
macaroni (or similar), stir stir stir, add cheese. I always get those
disgusting lumps of cheese in the sauce. What am I doing wrong? Thank
you.

Try this , melt your butter, add the flour, cook it a little bit, stiring to
make your roux. Add some milk , Little by little, stirring all the time, the
mixture will be smooth if you cook it slowly and stir, then add your cheese,
grated, a little at a time, stitting all the time, . Will work out fine.
Rosie

In article >,
me > wrote:

> Hi there - can anyone tell me, why does my cheese sauce always clump?
> I melt butter, add flower, add the water obtained from boiling
> macaroni (or similar), stir stir stir, add cheese. I always get those
> disgusting lumps of cheese in the sauce. What am I doing wrong? Thank
> you.

You're doing it wrong. You need to make the cheese sauce first by slowly
adding the cheese to the roux so it melts, then slowly pour in some milk
(no water) until the cheese sauce is nice and thick. When the sauce is
ready, add it to boiled drained macaroni. You're breaking the sauce.

In article >,
me > wrote:

> Hi there - can anyone tell me, why does my cheese sauce always clump?
> I melt butter, add flower, add the water obtained from boiling
> macaroni (or similar), stir stir stir, add cheese. I always get those
> disgusting lumps of cheese in the sauce. What am I doing wrong? Thank
> you.

You're doing it wrong. You need to make the cheese sauce first by slowly
adding the cheese to the roux so it melts, then slowly pour in some milk
(no water) until the cheese sauce is nice and thick. When the sauce is
ready, add it to boiled drained macaroni. You're breaking the sauce.

"Shawn Hearn" > wrote in message
...
> In article >,
> me > wrote:
>
> > Hi there - can anyone tell me, why does my cheese sauce always clump?
> > I melt butter, add flower, add the water obtained from boiling
> > macaroni (or similar), stir stir stir, add cheese. I always get those
> > disgusting lumps of cheese in the sauce. What am I doing wrong? Thank
> > you.
>
> You're doing it wrong. You need to make the cheese sauce first by slowly
> adding the cheese to the roux so it melts, then slowly pour in some milk
> (no water) until the cheese sauce is nice and thick. When the sauce is
> ready, add it to boiled drained macaroni. You're breaking the sauce.

In 30 years of cooking I have never heard of a cheese sauce being made this
way. Perhaps it works, but the standard way is to make the thickened liquid
and then add the cheese.


--
Peter Aitken

Remove the crap from my email address before using.

"Shawn Hearn" > wrote in message
...
> In article >,
> me > wrote:
>
> > Hi there - can anyone tell me, why does my cheese sauce always clump?
> > I melt butter, add flower, add the water obtained from boiling
> > macaroni (or similar), stir stir stir, add cheese. I always get those
> > disgusting lumps of cheese in the sauce. What am I doing wrong? Thank
> > you.
>
> You're doing it wrong. You need to make the cheese sauce first by slowly
> adding the cheese to the roux so it melts, then slowly pour in some milk
> (no water) until the cheese sauce is nice and thick. When the sauce is
> ready, add it to boiled drained macaroni. You're breaking the sauce.

In 30 years of cooking I have never heard of a cheese sauce being made this
way. Perhaps it works, but the standard way is to make the thickened liquid
and then add the cheese.


--
Peter Aitken

Remove the crap from my email address before using.

"Peter Aitken" > wrote in message
. com...
> "Shawn Hearn" > wrote in message
> ...
> > In article >,
> > me > wrote:
> >
> > You're doing it wrong. You need to make the cheese sauce first by slowly
> > adding the cheese to the roux so it melts, then slowly pour in some milk
> > (no water) until the cheese sauce is nice and thick. When the sauce is
> > ready, add it to boiled drained macaroni. You're breaking the sauce.
>
> In 30 years of cooking I have never heard of a cheese sauce being made
this
> way. Perhaps it works, but the standard way is to make the thickened
liquid
> and then add the cheese.
>
>
> --
> Peter Aitken
>
> Remove the crap from my email address before using.
>
>

Peter, I wanted to say the same thing, but was saying to myself, maybe I'll
try it that way next time. I always melt the butter, add the flour, add the
milk and as it thickens add shredded or cubed cheese. Been doing it that
way for years.

kili

me wrote:

> Hi there - can anyone tell me, why does my cheese sauce always clump?
> I melt butter, add flower, add the water obtained from boiling
> macaroni (or similar), stir stir stir, add cheese. I always get those
> disgusting lumps of cheese in the sauce. What am I doing wrong?

Water in the white sauce? I always use milk. It could also be the type
of cheese. Mild cheddar seems to blend in a little better than older
stuff. Colby is a great cheese for melting, though it lacks flavour.

"Hahabogus" > wrote in message
>
> in a pot over medium heat cook the flour in the butter about 2 minutes or
> so to remove the raw flour taste. Stir in the milk and mustard, stir
> untill
> thickening.
> Remove from heat. Add the cheese in say 1/2 cup batches stiring till
> cheese
> melts before adding the next batch. Put on a low burner to keep warm till
> use.

I also find it helps to remove the pot from the heat, then blend in the milk
a little at a time, stirring constantly. When all the milk is blended,
then put the pot back on the heat and stir constantly just until it thickens
and just comes to the boil (to remove the flour taste), reduce the heat, add
the grated cheese and stir well again until cheese is melted.

Dora

"Hahabogus" > wrote in message
>
> in a pot over medium heat cook the flour in the butter about 2 minutes or
> so to remove the raw flour taste. Stir in the milk and mustard, stir
> untill
> thickening.
> Remove from heat. Add the cheese in say 1/2 cup batches stiring till
> cheese
> melts before adding the next batch. Put on a low burner to keep warm till
> use.

I also find it helps to remove the pot from the heat, then blend in the milk
a little at a time, stirring constantly. When all the milk is blended,
then put the pot back on the heat and stir constantly just until it thickens
and just comes to the boil (to remove the flour taste), reduce the heat, add
the grated cheese and stir well again until cheese is melted.

Dora

Hahabogus wrote:

> Well let's see my cheese sauce recipe is 2 tbsp butter, 2 tbsp flour, 1 cup
> milk, a good pinch of dry mustard...2 cup of finely shredded cheese(s) (can
> be mixed cheeses) pepper to taste, no salt cheese is pretty salty.
>
> in a pot over medium heat cook the flour in the butter about 2 minutes or
> so to remove the raw flour taste. Stir in the milk and mustard, stir untill
> thickening.

Have you considered adding some cayenne?

nancy

Hahabogus wrote:

> Well let's see my cheese sauce recipe is 2 tbsp butter, 2 tbsp flour, 1 cup
> milk, a good pinch of dry mustard...2 cup of finely shredded cheese(s) (can
> be mixed cheeses) pepper to taste, no salt cheese is pretty salty.
>
> in a pot over medium heat cook the flour in the butter about 2 minutes or
> so to remove the raw flour taste. Stir in the milk and mustard, stir untill
> thickening.

Have you considered adding some cayenne?

nancy

Nancy Young wrote:

> Hahabogus wrote:
>
> > Well let's see my cheese sauce recipe is 2 tbsp butter, 2 tbsp flour, 1 cup
> > milk, a good pinch of dry mustard...2 cup of finely shredded cheese(s) (can
> > be mixed cheeses) pepper to taste, no salt cheese is pretty salty.
> >
> > in a pot over medium heat cook the flour in the butter about 2 minutes or
> > so to remove the raw flour taste. Stir in the milk and mustard, stir untill
> > thickening.
>
> Have you considered adding some cayenne?
>

and a little bit of mustard powder

Nancy Young wrote:

> Hahabogus wrote:
>
> > Well let's see my cheese sauce recipe is 2 tbsp butter, 2 tbsp flour, 1 cup
> > milk, a good pinch of dry mustard...2 cup of finely shredded cheese(s) (can
> > be mixed cheeses) pepper to taste, no salt cheese is pretty salty.
> >
> > in a pot over medium heat cook the flour in the butter about 2 minutes or
> > so to remove the raw flour taste. Stir in the milk and mustard, stir untill
> > thickening.
>
> Have you considered adding some cayenne?
>

and a little bit of mustard powder

"Shawn Hearn" > wrote in message
...
> In article >,
> me > wrote:
>
>> Hi there - can anyone tell me, why does my cheese sauce always clump?
>> I melt butter, add flower, add the water obtained from boiling
>> macaroni (or similar), stir stir stir, add cheese. I always get those
>> disgusting lumps of cheese in the sauce. What am I doing wrong? Thank
>> you.
>
> You're doing it wrong.

Well, that's cutting right to the chase, isn't it?

> You need to make the cheese sauce first by slowly
> adding the cheese to the roux so it melts, then slowly pour in some milk
> (no water) until the cheese sauce is nice and thick. When the sauce is
> ready, add it to boiled drained macaroni. You're breaking the sauce.

Felice

"Shawn Hearn" > wrote in message
...
> In article >,
> me > wrote:
>
>> Hi there - can anyone tell me, why does my cheese sauce always clump?
>> I melt butter, add flower, add the water obtained from boiling
>> macaroni (or similar), stir stir stir, add cheese. I always get those
>> disgusting lumps of cheese in the sauce. What am I doing wrong? Thank
>> you.
>
> You're doing it wrong.

Well, that's cutting right to the chase, isn't it?

> You need to make the cheese sauce first by slowly
> adding the cheese to the roux so it melts, then slowly pour in some milk
> (no water) until the cheese sauce is nice and thick. When the sauce is
> ready, add it to boiled drained macaroni. You're breaking the sauce.

Felice

Shawn Hearn wrote:

> You're doing it wrong. You need to make the cheese sauce first by slowly
> adding the cheese to the roux so it melts, then slowly pour in some milk
> (no water) until the cheese sauce is nice and thick. When the sauce is
> ready, add it to boiled drained macaroni. You're breaking the sauce.

No no no. You make a white sauce and then melt grated cheese into the sauce.

Shawn Hearn wrote:

> You're doing it wrong. You need to make the cheese sauce first by slowly
> adding the cheese to the roux so it melts, then slowly pour in some milk
> (no water) until the cheese sauce is nice and thick. When the sauce is
> ready, add it to boiled drained macaroni. You're breaking the sauce.

No no no. You make a white sauce and then melt grated cheese into the sauce.

Shawn Hearn wrote:

> In article >,
> me > wrote:
>
>>Hi there - can anyone tell me, why does my cheese sauce always clump?
>>I melt butter, add flower, add the water obtained from boiling
>>macaroni (or similar), stir stir stir, add cheese. I always get those
>>disgusting lumps of cheese in the sauce. What am I doing wrong? Thank
>>you.
>
> You're doing it wrong. You need to make the cheese sauce first by slowly
> adding the cheese to the roux so it melts, then slowly pour in some milk
> (no water) until the cheese sauce is nice and thick. When the sauce is
> ready, add it to boiled drained macaroni. You're breaking the sauce.

Sorry. No.

The first thing to do is find a real recipe for the relative amounts
of each ingredient and quit the bullshit guesswork. Cook the
butter-flour combination before adding anything else to it. More
likely, the lumps are clotted bits of flour. Use milk instead of
water. When you have a smooth, thickened basic white sauce, add grated
cheese to melt. Then stir to combine. Then finish the dish.

The very first thing I'd suggest - always - is go read a freakin
recipe. Do a google search. Ask somebody who cooks. Guesswork and
stupid assumptions lead to this sort on idiocy.

NO, I don't have strong feelings about it. Why do you ask?

Pastorio

Shawn Hearn wrote:

> In article >,
> me > wrote:
>
>>Hi there - can anyone tell me, why does my cheese sauce always clump?
>>I melt butter, add flower, add the water obtained from boiling
>>macaroni (or similar), stir stir stir, add cheese. I always get those
>>disgusting lumps of cheese in the sauce. What am I doing wrong? Thank
>>you.
>
> You're doing it wrong. You need to make the cheese sauce first by slowly
> adding the cheese to the roux so it melts, then slowly pour in some milk
> (no water) until the cheese sauce is nice and thick. When the sauce is
> ready, add it to boiled drained macaroni. You're breaking the sauce.

Sorry. No.

The first thing to do is find a real recipe for the relative amounts
of each ingredient and quit the bullshit guesswork. Cook the
butter-flour combination before adding anything else to it. More
likely, the lumps are clotted bits of flour. Use milk instead of
water. When you have a smooth, thickened basic white sauce, add grated
cheese to melt. Then stir to combine. Then finish the dish.

The very first thing I'd suggest - always - is go read a freakin
recipe. Do a google search. Ask somebody who cooks. Guesswork and
stupid assumptions lead to this sort on idiocy.

NO, I don't have strong feelings about it. Why do you ask?

Pastorio

Dave Smith wrote:
> Nancy Young wrote:
>
>> Hahabogus wrote:
>>
>>> Well let's see my cheese sauce recipe is 2 tbsp butter, 2 tbsp
>>> flour, 1 cup milk, a good pinch of dry mustard...2 cup of finely
>>> shredded cheese(s) (can be mixed cheeses) pepper to taste, no salt
>>> cheese is pretty salty.
>>>
>>> in a pot over medium heat cook the flour in the butter about 2
>>> minutes or so to remove the raw flour taste. Stir in the milk and
>>> mustard, stir untill thickening.
>>
>> Have you considered adding some cayenne?
>>
>
> and a little bit of mustard powder

He said that (dry mustard).

Jill

Dave Smith wrote:
> Nancy Young wrote:
>
>> Hahabogus wrote:
>>
>>> Well let's see my cheese sauce recipe is 2 tbsp butter, 2 tbsp
>>> flour, 1 cup milk, a good pinch of dry mustard...2 cup of finely
>>> shredded cheese(s) (can be mixed cheeses) pepper to taste, no salt
>>> cheese is pretty salty.
>>>
>>> in a pot over medium heat cook the flour in the butter about 2
>>> minutes or so to remove the raw flour taste. Stir in the milk and
>>> mustard, stir untill thickening.
>>
>> Have you considered adding some cayenne?
>>
>
> and a little bit of mustard powder

He said that (dry mustard).

Jill

"jmcquown" > wrote in
:

> Dave Smith wrote:
>> Nancy Young wrote:
>>
>>> Hahabogus wrote:
>>>
>>>> Well let's see my cheese sauce recipe is 2 tbsp butter, 2 tbsp
>>>> flour, 1 cup milk, a good pinch of dry mustard...2 cup of finely
>>>> shredded cheese(s) (can be mixed cheeses) pepper to taste, no salt
>>>> cheese is pretty salty.
>>>>
>>>> in a pot over medium heat cook the flour in the butter about 2
>>>> minutes or so to remove the raw flour taste. Stir in the milk and
>>>> mustard, stir untill thickening.
>>>
>>> Have you considered adding some cayenne?
>>>
>>
>> and a little bit of mustard powder
>
> He said that (dry mustard).
>
> Jill
>
>

Nutmegs works too, just a pinch, fresh ground if possible.
Seems dry mustard or nutmeg brings out the cheese flavour more, at least
to me.

Cayenne is nice with cheese, but I like it in cheese straws more than in a
cheese sauce. I guess it depends on what the cheese sauce is going to be
used with.

--
Starchless in Manitoba.

"jmcquown" > wrote in
:

> Dave Smith wrote:
>> Nancy Young wrote:
>>
>>> Hahabogus wrote:
>>>
>>>> Well let's see my cheese sauce recipe is 2 tbsp butter, 2 tbsp
>>>> flour, 1 cup milk, a good pinch of dry mustard...2 cup of finely
>>>> shredded cheese(s) (can be mixed cheeses) pepper to taste, no salt
>>>> cheese is pretty salty.
>>>>
>>>> in a pot over medium heat cook the flour in the butter about 2
>>>> minutes or so to remove the raw flour taste. Stir in the milk and
>>>> mustard, stir untill thickening.
>>>
>>> Have you considered adding some cayenne?
>>>
>>
>> and a little bit of mustard powder
>
> He said that (dry mustard).
>
> Jill
>
>

Nutmegs works too, just a pinch, fresh ground if possible.
Seems dry mustard or nutmeg brings out the cheese flavour more, at least
to me.

Cayenne is nice with cheese, but I like it in cheese straws more than in a
cheese sauce. I guess it depends on what the cheese sauce is going to be
used with.

--
Starchless in Manitoba.

One time on Usenet, me > said:

> Hi there - can anyone tell me, why does my cheese sauce always clump?
> I melt butter, add flower, add the water obtained from boiling
> macaroni (or similar), stir stir stir, add cheese. I always get those
> disgusting lumps of cheese in the sauce. What am I doing wrong? Thank
> you.

Are you adding the liquid slowly and/or in portions? You don't want
to dump it in all at once. Be sure to keep stirring and let the mixture
get hot again before adding another portion, too. You should handle the
cheese the same way (in portions, letting the mixture get hot, etc.).
HTH...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF

One time on Usenet, me > said:

> Hi there - can anyone tell me, why does my cheese sauce always clump?
> I melt butter, add flower, add the water obtained from boiling
> macaroni (or similar), stir stir stir, add cheese. I always get those
> disgusting lumps of cheese in the sauce. What am I doing wrong? Thank
> you.

Are you adding the liquid slowly and/or in portions? You don't want
to dump it in all at once. Be sure to keep stirring and let the mixture
get hot again before adding another portion, too. You should handle the
cheese the same way (in portions, letting the mixture get hot, etc.).
HTH...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF

Nancy Young wrote:

> Hahabogus wrote:
>
>
>>Well let's see my cheese sauce recipe is 2 tbsp butter, 2 tbsp flour, 1 cup
>>milk, a good pinch of dry mustard...2 cup of finely shredded cheese(s) (can
>>be mixed cheeses) pepper to taste, no salt cheese is pretty salty.
>>
>>in a pot over medium heat cook the flour in the butter about 2 minutes or
>>so to remove the raw flour taste. Stir in the milk and mustard, stir untill
>>thickening.
>
>
> Have you considered adding some cayenne?
>
> nancy

Nutmeg is good too. I add a pinch of nutmeg to
most of my cream sauces.
Goomba

Nancy Young wrote:

> Hahabogus wrote:
>
>
>>Well let's see my cheese sauce recipe is 2 tbsp butter, 2 tbsp flour, 1 cup
>>milk, a good pinch of dry mustard...2 cup of finely shredded cheese(s) (can
>>be mixed cheeses) pepper to taste, no salt cheese is pretty salty.
>>
>>in a pot over medium heat cook the flour in the butter about 2 minutes or
>>so to remove the raw flour taste. Stir in the milk and mustard, stir untill
>>thickening.
>
>
> Have you considered adding some cayenne?
>
> nancy

Nutmeg is good too. I add a pinch of nutmeg to
most of my cream sauces.
Goomba

Gal Called J.J. wrote:


> Are you adding the liquid slowly and/or in portions? You don't want
> to dump it in all at once. Be sure to keep stirring and let the mixture
> get hot again before adding another portion, too. You should handle the
> cheese the same way (in portions, letting the mixture get hot, etc.).
> HTH...

I dump the milk into my white sauce all the time
and never have a problem. Of course I'm also
whisking the entire time and it thickens in due
course. Just a standard white sauce recipe
(Tbs butter: Tbs flour: Cup of milk) 1:1:1 for
thin sauce, 2:2:1 for medium sauce and 3:3:1 for a
thick sauce.
Goomba

Gal Called J.J. wrote:

> Are you adding the liquid slowly and/or in portions? You don't want
> to dump it in all at once. Be sure to keep stirring and let the mixture
> get hot again before adding another portion, too. You should handle the
> cheese the same way (in portions, letting the mixture get hot, etc.).


I learned to dump it all in at once. Hot roux + cold liquid = lump free
sauce. OR cold roux + hot liquid = lump free sauce. I always use the
former method.

--Lia

Gal Called J.J. wrote:

> Are you adding the liquid slowly and/or in portions? You don't want
> to dump it in all at once. Be sure to keep stirring and let the mixture
> get hot again before adding another portion, too. You should handle the
> cheese the same way (in portions, letting the mixture get hot, etc.).


I learned to dump it all in at once. Hot roux + cold liquid = lump free
sauce. OR cold roux + hot liquid = lump free sauce. I always use the
former method.

--Lia

Julia Altshuler wrote:

> I learned to dump it all in at once. Hot roux + cold liquid = lump free
> sauce. OR cold roux + hot liquid = lump free sauce. I always use the
> former method.

And I learned stir stir stir.... or whisk whisk whisk. because it you don't
the sauce goes lumpy.

One time on Usenet, Julia Altshuler > said:
> Gal Called J.J. wrote:

> > Are you adding the liquid slowly and/or in portions? You don't want
> > to dump it in all at once. Be sure to keep stirring and let the mixture
> > get hot again before adding another portion, too. You should handle the
> > cheese the same way (in portions, letting the mixture get hot, etc.).

> I learned to dump it all in at once. Hot roux + cold liquid = lump free
> sauce. OR cold roux + hot liquid = lump free sauce. I always use the
> former method.

Far be it from me to argue with success. :-) I guess I just
learned the "add slowly" method from a fettucini with parmesan
sauce recipe many years ago and have stuck with it...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF