Ingredients

How to make it

  • First measure out all of your ingredients, putting them in separate bowls (you can do shortcuts later, after you've mastered this ;-) ) -- makes life much easier!
  • Stirring is very important in this recipe -- if not stirred enough, it will come out grainy
  • In a medium/small heavy saucepan over low heat, melt the butter until it begins to foam.
  • Add the flour while whisking, until all of the flour is added and is well blended. Cook, continuing to stir constantly, for about three or four minutes (you are cooking out the raw flavor from the flour). This is called a roux, and is what thickens your sauce. Please note: Do not add any liquid at this point... just keep moving the roux in the pan or three or four minutes, not allowing it to brown. After about three or four minutes, you will notice the mixture smells of almonds -- this means the flour is cooked.
  • Remove the roux from the heat, and set aside for up to 15 minutes.
  • In a medium saucepan, stirring constantly, heat the milk over medium heat until it begins to steam, but not boil. This is called scalding the milk. Essentially, you are simply heating the milk, so that it mixes the roux nicely. Note: you can heat the milk in the microwave also, but I prefer the stovetop. Scalding is not necessary nor is it important nowadays with pasteurized milk. Originally, scalding was to kill unwanted bacteria and enzymes in the milk that prevent it from thickening. So, put your mind at ease, stir the milk while heating it, knowing that it's pretty hard to mess up ;-)
  • Once the milk is heated, return the pan with the roux to a medium low heat.
  • While stirring constantly, slowly add the milk to the roux. Once all of the milk is been added, continue to stir actively -- that means that you should have a little swing in your derrière and a smile on your face -- until the sauce begins to boil and thicken.
  • As soon as the sauce begins to thicken, reduce the heat to low and continue to swing your derrière for about another four minutes.
  • Now add your cheese, and continue to stir until the cheese is melted.
  • As a personal preference, I like to add Tabasco sauce (just a drop) to cheese sauces, as it brings out the flavor of the cheese. You may also use the drop or two of worcestshire sauce. Your choice.
  • Now you are completely informed about making cheese sauce. I hope this works for you... tell us how you fared!

Reviews & Comments 13

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    " It was excellent "
    momo_55grandma ate it and said...
    great sauce thanks
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    " It was excellent "
    mrtnzangel8 ate it and said...
    Great post!
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    " It was excellent "
    lunasea ate it and said...
    And those sinful sauces are the best...heh.
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    " It was excellent "
    lunasea ate it and said...
    This is the way I make my cheese sauce - you get the absolute best results from making a bechamel sauce base - and this recipe of yours is perfect. I've added a bit of dry mustard to mine in the past...and I love the Tabasco in it, too. The worchestershire sauce is something I've never used...*yet*....and it piques my interest. Very nice...indeed. I'll be trying it your way very soon. Thanks, Ray hon - you're a great teacher and chef. ;-)~ Vickie
    Was this review helpful? Yes Flag
    " It was excellent "
    rosemaryblue ate it and said...
    That added punch with Tabasco just makes this sauce "sing"! Love this with asparagus over toast! Definitely comfort food for me.
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  • mbalmr 6 years ago
    LOL Ray you scalawag! I wrote it all down and NOW you post it so that one could just print it out. Where do you live again?? I might fly out your way and have a few words with you.........

    Heh, heh.

    (Hugs)
    Was this review helpful? Yes Flag
    " It was excellent "
    minitindel ate it and said...
    This is awesome!!! thanks nice cooking lesson 101 sauces hahaha
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  • lipsantos 6 years ago
    This is great; we not only get a recipe, but learn some cooking basics, which is nice for those of us who have not had formal training. Thank you for sharing and looking forward to more of your informative posts.
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    " It was excellent "
    recipesrule ate it and said...
    Well now, ever since my first disastrous attempt at bechamel( didn't cook my flour, added cold liquid all at once,you know how it goes)I have been leery of any recipe that calls for it. Although I'm better at it I don't always get the thickness I want without it being glue. For making Moussaka, or a special lasagna recipe, I can't get it to sit nicely on top of where I want it to go. It tends to run or soak into the layer I'm topping. This is definitely Bechamel for Dummies 101. Outstanding post. I will give it a go and let you know how I fare. IF you have any other tips re the problems I mentioned please me know. Thanks soooooo much.
    Betty
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    " It was excellent "
    wynnebaer ate it and said...
    Perfect, Ray....I see the teacher in your posts...:)
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  • shine 6 years ago
    Can't give out all my secrets now can I Jake's mom;-)
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    " It was excellent "
    pleclare ate it and said...
    This looks great,I was hoping you would post!
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    " It was excellent "
    justjakesmom ate it and said...
    This is exactly how I make mine, except I add a little dry mustard and garlic powder. Good basic sauce.
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