The Glade 4.0

So the idea for dinner the other night was baked potatoes with broccoli and a cheese sauce overall.

Having (what I thought) were the necessary ingredients for said dinner, I envisioned a steaming potato with tender broccoli atop it smothered in a thick (but not overly so) ooey-gooey delicious cheese sauce.

The potatoes and broccoli came out just fine, but I just can't quite get the hang of a decent cheese sauce.

Anyone have a tried and true recipe for a basic cheese sauce? I just don't seem to know what to mix and how much of this and how much of that to make it just right. First attempt, I had a gloppy thick cheese mess. Next attempt, I ended up with a thin cheese flavored liquid.

I am quite adept in the kitchen, but this has just evaded me. Tips? Pointers? Recipes?

Thanks as always.

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This must be Thursday. I could never get the hang of Thursdays.

My father could make fantastic cheese sauces when I was younger. He was the one who had the copy of the Mastering the Art of French Cooking and the Joy of Cooking, but to say he followed them religiously would be a lie, he used them for inspiration. As you may remember, he died a couple years ago, and doesn't make any visits from beyond, at least not to me.

I unfortunately, inherited none of his joy and dedication to the culinary arts. I'll just throw the books out there for reference.

Betcha Rynar has a great recipe and technique though. If he doesn't Taamar surely will. Hint hint . . .

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The U. S. Constitution doesn't guarantee happiness, only the pursuit of it. You have to catch up with it yourself. B. Franklin

"A mind needs books like a sword needs a whetstone." -- Tyrion Lannister, A Game of Thrones

Shred about a cup of cheddar cheese.

Make a white roux using about 2tbls each of butter and flour (melt the butter, whisk in the flour gradually and cook a couple of minutes whisking pretty constantly - don't let it start to brown or you'll have a blonde roux),

Whisk 1 cup of milk gradually, making sure it's completely incorporated between each new addition. Heat until it's almost at a boil.

Gradually add cheese, whisking each new portion of cheese until it's smooth and incorporated.

If it's too thick for you, add a touch more milk, conversely add a touch more cheese.

Add white pepper to taste.

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"Dress cops up as soldiers, give them military equipment, train them in military tactics, tell them they’re fighting a ‘war,’ and the consequences are predictable." —Radley Balko

Vindi:

That looks like what I am trying to accomplish. I will definitely be giving this a try.

I imagine its a very touchy recipe as you have to make sure not to burn the milk, correct?

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This must be Thursday. I could never get the hang of Thursdays.

Yeah, don't use much more than medium heat until you're about ready to add the cheese, then only med-high. The milk shouldn't be on the heat without cheese in it for more than a 3-4 minutes.

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"Dress cops up as soldiers, give them military equipment, train them in military tactics, tell them they’re fighting a ‘war,’ and the consequences are predictable." —Radley Balko

Not to derail or anything, but I found this amusing. Apparently, making a roux is the basic first step in most Cajun recipes. There's even a blog with that in the title.

The first link there might help, Foamy.

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This cold and dark tormented hell
Is all I`ll ever know
So when you get to heaven
May the devil be the judge

Heh, since the three French "mother sauces" use roux, and Cajuns are descendants of French immigrants...

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"Dress cops up as soldiers, give them military equipment, train them in military tactics, tell them they’re fighting a ‘war,’ and the consequences are predictable." —Radley Balko

True, I just thought it was funny that you used the phrase. I think there's actually a cookbook called "First, you make a roux." Yeah, go type that in Amazon, you'll see a few entries.

_________________
This cold and dark tormented hell
Is all I`ll ever know
So when you get to heaven
May the devil be the judge

Oh man, how did I miss this thread...

Vindi's got the details exactly right. Equal parts butter and flour, some milk, melt cheese in, and spice / flavor.

I prefer making it on the thick side and mixing in a little beer to thin it back out, then put in some hot sauce and mustard.

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A cheese sauce is now next on my list of experiments.

Man this thread needs a warning on it. So hungry. Leftovers that weren't homecooked in the first place do not suffice.

Vindicarre is spot on.

Use sharp cheese for an intense sauce. Mild cheese for a mellow sauce. I use Tillamook sharp cheddar (big block from Costco) and a bit a parmigiano reggiano. I also like a half teaspoon of mustard powder, I find it enhances the cheese-ness.