Interesting reading this... I too have recently started having splitting problems... never before this year .... always melted butter, added flour and did the roux then added cold milk ... then when thickened added the cheese... the first couple of time sit split I thought I had added too much cheese... so cut that down... but still split ...tried yesterday to have with some asparagus and added less than 1/4 cheese and its nearly split... definitely not 100% but slightly suspect... so over this... will try the microwave with cornflour tonight and see how that goes.

karlymouse - 2016-10-07 15:25:00

I was having problems with it splitting. Found out that just after the sauce has come to the boil and cooked, turn off the heat and then stir in the cheese. Never split since. I read somewhere that some cheeses can cause it to split.

Thanks to a dear friend who is gluten free but loves cauliflower cheese, I had a go with gluten free flour and it seemed to work even better.

I always pour the cheese sauce over the cauliflower, add a little grated cheese (maybe even some crushed potato crisps, maybe a little paprika for colour...), then bake/grill to get a nice topping.

Edited by socram at 3:42 pm, Fri 7 Oct

socram - 2016-10-07 15:38:00

worzel6 wrote:

As an aside, how do you serve it? do you have it in a jug? gravy boat or bowl with spoon?? (when you have guests and are being fancy?)

It's usually made as part of a dish such as lasagna or cauliflower cheese which I love as a standalone dish although sometimes I will make it to pour over broccoli and cauliflower if our dinner looks a bit "lacking" and then I'd put it in a jug on the table. Also delicious poured over mixed roast vegetables such as pumpkin, kumara, parsnip, etc.

sarahb5 - 2016-10-07 16:46:00

aktow wrote:

why bother using a roux,, i put milk in a container and put it in a microwave , when the milk is warm i add cornflour and cheese.. i take out the container frequentley and give the sauce a whisk or stir, when the sauce is real hot i add more cornflour if needed or more milk if the sauce is to thick.. my sauce never splits and i add chopped parsley to it to give the sauce some colour.

Cornflour tastes like wall pepper paste

petal1955 - 2016-10-07 18:09:00

Some great tips here

http://dish.allrecipes.com/cheese-sauce-made-easy/

sarahb5 - 2016-10-07 18:28:00

angelwoman wrote:

Microwaves destroy all nutritional value from all foods why would you use them!,,,,,

And the earth is flat!

yjeva - 2016-10-07 18:47:00

yjeva wrote:

And the earth is flat!

No it's plate shaped so we don't fall off the edge!

sarahb5 - 2016-10-07 18:54:00

petal1955 wrote:

Make a roux by melting butter and adding the flour season with pepper and salt a little dry mustard powder and a pinch of cayenne pepper and stir to combine and cook. then slowly add your milk stir well till no lumps. take pot off the element before adding the cheese ... add your cheese then place back on element to heat through and melt the cheese.

YES, I make the same - so easy & ingredients is usually in out pantry.

woopooz - 2016-10-08 07:49:00

aktow wrote:

why bother using a roux,, i put milk in a container and put it in a microwave , when the milk is warm i add cornflour and cheese.. i take out the container frequentley and give the sauce a whisk or stir, when the sauce is real hot i add more cornflour if needed or more milk if the sauce is to thick.. my sauce never splits and i add chopped parsley to it to give the sauce some colour.

When U don't own a microwave?

woopooz - 2016-10-08 07:50:00

woopooz wrote:

YES, I make the same - so easy & ingredients is usually in out pantry.

If you put it back on the heat after adding the cheese it can go stringy or tough - the heat of the milk will melt the cheese

sarahb5 - 2016-10-08 11:27:00

This message was deleted.

tessie2 - 2016-10-12 10:52:00

angelwoman wrote:

Microwaves destroy all nutritional value from all foods why would you use them!,,,,,[/quote

How ridiculous veges steamed in the mircowave need very little water if any and are much better for you than boring the hell out of them on the stove. You obviously have NO idea about micowave cooking as others have hinted at.

pigletnz25 - 2016-10-13 17:07:00

woopooz wrote:

When U don't own a microwave?

well if you want go buy one they are not that expensive, or else do it your way, people are entitled to say how they do it their microwaves that they do own, each to their own.

pigletnz25 - 2016-10-13 17:11:00

This is the cheese sauce I make it is from Delia Smiths cookbook works every single time
http://www.bbc.co.uk/food/recipes/anykindofcheesesauce_70007

fogs - 2016-10-14 01:22:00

fogs wrote:

This is the cheese sauce I make it is from Delia Smiths cookbook works every single time
http://www.bbc.co.uk/food/recipes/anykindofcheesesauce_70007

Same recipe I use except I cook mine in the microwave (I sometimes use a bit less butter and doesn't seem to affect the flavour)

Edited by sarahb5 at 9:09 am, Fri 14 Oct

sarahb5 - 2016-10-14 09:08:00

bump

bev00 - 2017-10-14 01:13:00

sarahb5 wrote:

I make mine in the microwave, use equal amounts of flour and butter. I cook the roux then whisk in milk. Once its thickened I add cayenne, mustard powder and tasty cheese. I don't cook it after I've added the cheese. Have never had it split or curdle.

I make mine the same way sarah. Never a problem.

kiwitrish - 2017-10-14 10:29:00

Heat cream then stir in cheese - simple.

jan2242 - 2017-10-14 11:43:00

jan2242 wrote:

Heat cream then stir in cheese - simple.

I’ve tried it but sounds a bit too rich for me

sarahb5 - 2017-10-14 13:42:00

I've always used the roux method but started using cornflour once my kids were diagnosed with coeliacs and I couldnt use ordinary flour. We all loathed it. So I am back to the roux method with GF flour and it tastes so much better.

norse_westie - 2017-10-14 16:02:00

** bump **

autumnwinds - 2018-10-12 20:01:00

sarahb5 wrote:

I make mine in the microwave, use equal amounts of flour and butter. I cook the roux then whisk in milk. Once its thickened I add cayenne, mustard powder and tasty cheese. I don't cook it after I've added the cheese. Have never had it split or curdle.

I do this too minus the cayenne and mustard, never ever curdled. I also make more than i need and freeze it which is super handy. Re heats so well, sometimes just had a bit more milk and whisk.

molly37 - 2018-10-13 03:37:00

norse_westie wrote:

I've always used the roux method but started using cornflour once my kids were diagnosed with coeliacs and I couldnt use ordinary flour. We all loathed it. So I am back to the roux method with GF flour and it tastes so much better.

Yeah cornflour gives a funny texture as well doesn’t it - almost too smooth

sarahb5 - 2018-10-13 09:01:00

angelwoman wrote:

Microwaves destroy all nutritional value from all foods why would you use them!,,,,,

Do have proof of this? Can you provide evidence to support your claim?

I am very interested in this.

lindylambchops1 - 2018-10-14 22:17:00

Make a roux - like the good cooks have mentioned above with milk and then add the cheese and seasoning and then grate in a wee bit of nutmeg at the end..

If you do get some lumps - take it off the stove and whisk them out.

I love bechamel sauce. You can also infuse the milk with a bay leaf and some onion at the start. Stain the milk and then continue.

fruitbat - 2018-10-14 22:54:00

Interesting. My sauce doesn't split. But, now cooking the cauliflower and draining well, putting it in the oven to dry off, then adding a perfectly good cheese sauce and baking, I'm now getting a watery residue.

This has only happened since changing from full cream milk to the pale blue top (lite, reduced fat) milk. So, I suspect the milk, as I'm sure the cauliflower is totally dry before adding the cheese sauce. I never used to dry off the cauliflower and never had a problem until recently.

I love the cauliflower cheese baked! No doubt if I just poured the cheese sauce on to the cooked cauliflower, all would be well, with no water, but that is not the way we like it.

socram - 2018-10-16 18:42:00

socram wrote:

Interesting. My sauce doesn't split. But, now cooking the cauliflower and draining well, putting it in the oven to dry off, then adding a perfectly good cheese sauce and baking, I'm now getting a watery residue.

This has only happened since changing from full cream milk to the pale blue top (lite, reduced fat) milk. So, I suspect the milk, as I'm sure the cauliflower is totally dry before adding the cheese sauce. I never used to dry off the cauliflower and never had a problem until recently.

I love the cauliflower cheese baked! No doubt if I just poured the cheese sauce on to the cooked cauliflower, all would be well, with no water, but that is not the way we like it.

I use trim, yellow or lite blue milk, never dry off my cauliflower and never get any watery residue either

sarahb5 - 2018-10-16 19:51:00

Mine is called Maggi, so easy to make. Hahaha

ross67 - 2018-10-19 05:44:00

angelwoman wrote:

Microwaves destroy all nutritional value from all foods why would you use them!,,,,,

That is absolute rubbish. Actually, compared to boiling or steaming microwaves preserve the nutritional value.

janbodean - 2018-10-19 06:50:00

bump

bev00 - 2019-10-15 23:00:00

Bumping after a year! Wow!

socram - 2019-10-16 00:19:00

sapphire152 wrote:

waiting to get told how gross that is

Not from me, it doesn't bother me how you make/eat your cheese sauce

rainrain1 - 2019-10-16 07:40:00

angelwoman wrote:

Microwaves destroy all nutritional value from all foods why would you use them!,,,,,

Have you searched for the answer that you want? Not there!
Please support your theory with evidence.

amasser - 2019-10-16 10:46:00

Quick version. Sour cream and grated cheese. Microwave until cheese has melted. Whisk and serve.

zsazsa777 - 2019-10-17 21:30:00