Once you’ve added the milk and gently simmered and thickened the white sauce, it’s time to add the cheese. If you add the milk too quickly, use cold milk or simply don’t whisk fast enough, you could get lumps in your sauce as bits of roux will cook and turn into small balls before they’ve had a chance to be smoothly blended into the milk. Warm milk is slowly incorporated into the roux, creating a smooth mixture. For a white sauce, you do not let the roux darken, as you would for a brown sauce or gravy. You cook the roux a short while to get the raw flour taste out of it.
To make the white sauce, you start by making roux, a mixture made by cooking in a saucepan a combination of flour and butter or other fat. To review, cheese sauce is simply white sauce, also called béchamel, that has been flavoured with cheese. But I hope the following advice will ensure smooth sailing, or should I say smooth saucing, the next time you make it. Jewel Townsendĭear Jewel: I wish you had contacted me sooner, because that’s a long time to be having your cheese sauce curdling. Dear Eric: Please help! I am almost 80 years old and my cheese sauce always curdles when I make macaroni and cheese.
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