Just keep stirring over a low heat until everything comes together – the lumpy sauce you see above turned back into a thick paste when I gave it another minute on the heat!Ĭontinue adding a dash of milk at a time, stirring until the mixture is smooth each time before adding more. Don’t be tempted to stop at this point! It still needs a lot more milk yet. If you feel like your sauce is lumpy (like in the photo above), it’s probably just because it’s not ready yet. Step 3: Continue adding milk a little at a timeĮach time you add more milk, you’ll need to stir until smooth again. When everything has come together like this, into one well-combined mixture, you can add a dash more milk. Keep the pan over a medium-low heat (on my hob, I use setting 3 or 4 out of 9), and stir constantly, using the spoon to smush the roux down into the milk (not a technical term, but perhaps it should be) and get it all mixed in nicely.Īfter a minute or two of stirring and smushing, the milk will be fully incorporated into the roux – at this point, the paste will still be pretty thick. To begin with, you’ll need to add the milk a little at a time – just a few tablespoons at first. Next, it’s time to start adding your milk. A regular spoon will work okay too, but you’ll need to scrape out the bowl of the spoon every now and then to make sure no flour or butter is getting left behind. Otherwise, you can try using a small whisk, if you have one. If you haven’t got anything similar, you can get a set on Amazon UK* or Amazon US*. I also find them a lot nicer to use than wooden spoons – they don’t hold onto flavours and smells from your cooking, so you can make a curry one day, and custard the next, without ending up with curry-flavoured custard. I never use anything else now – they’ve got slightly square corners, which are great for getting right into the corners of the saucepan to scoop up any lingering flour, and they’re ever so slightly flexible, so it’s really easy to use the back of the spatula to press out any small lumps from the sauce. I always use these silicone spatulas when I’m cooking (you’ll see them appearing again and again and again in my photos, being their obnoxious bright pink selves), but they’re especially brilliant for making a white sauce. What kitchen tool is best for making a white sauce? If it sticks or starts to burn, you need to turn the heat down. This gives you a roux – which is just a fancy name for this paste.Ĭook the roux over a low heat for a minute or so, just to get rid of that ‘raw’ flour taste. With the pan over a low heat, mix the flour into the butter. A good rule of thumb is to use approximately the same volume of butter and flour – so if you use two tablespoons of butter, you’ll want to use about two tablespoons of flour as well. Start by melting some butter (I use unsalted) in a small saucepan, and add some plain flour. Step 1: Make a roux with butter and flour I’ve obviously broken the process down into tiny little steps for the purposes of this blog post, but in reality it only takes about 10 minutes max. Once you get the hang of it, it’s incredibly simple, and it’s a skill you’ll use again and again.Ī white sauce is the same as a béchamel sauce, so you might see those two terms used interchangeably. Here are my top tips for making a perfect white sauce.
#HOW TO MAKE A CHEESE SAUCE WITH VELVEETA HOW TO#
I asked in my Facebook group recently what sorts of ‘kitchen basics’ guides people would like to see, and lots of people said they had trouble making a good white sauce – so here’s how! How to make a simple white sauce And you can’t get much more basic than a simple white sauce ( béchamel sauce) – the basis of so many amazing recipes. Here’s my straightforward method for how to make a simple white sauce (béchamel sauce) – one of the first things any beginner cook should learn!Įasy Cheesy Vegetarian is a site for expert cooks and beginners alike, so I do like to share some more basic recipes every now and then.
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