What happens if my sauce is still lumpy? If you are still left with lumpy sauce after whisking, go in with a stick blender or transfer the sauce to a normal blender and blend away.If the sauce boils once the cheese has been added the cheese will split and your sauce will be grainy. In a medium sauce pan melt equal parts butter and then add the flour. And if you’ll be turning your Béchamel sauce into a cheese sauce, remove the pot from the heat and stir the cheese in. Warm the milk in a saucepan or microwave in measuring cup for 1 minute on high. Use a wooden spoon to scrape the bottom of the pot to make sure everything is well incorporated. According to AlSawwaf, adding the cheese over heat can cause the fats and milk solids to separate, resulting in a lumpy sauce with a curdled texture so always take the pan off the burner first. Using a wooden spoon is fine (mostly when the cheese has been added), but a whisk makes light work of lumps and ensures the spices are distributed evenly. Remove the saucepan from heat and slowly incorporate the cheese, whisking constantly. Using warm milk will prevent lumps from forming, resulting in a silky smooth sauce.If this happens just make a slurry of milk and flour and whisk in to the sauce and continue cooking until smooth. However, using too much as the fat can cause the sauce to split. Always use enough butter as this coats the flour and helps to prevent lumps from forming.The sauce is lighter, both in color and richness, than Béchamel. Velouté is made with roux and stock or broth. Add the spices and cheese (if using) and stir in. Reduce the heat and allow to simmer gently, stirring regularly, until the sauce is smooth and thick. Cook the sauce: Whisk in the milk, a little at a time, until the sauce is smooth and the milk has been incorporated.Whisk in the flour then cook for 1-2 minutes until the roux turns a very light golden brown. Make the roux: Melt the butter in a saucepan.Bring to a gentle boil, then reduce to a simmer. Slowly add the milk in splashes, whisking continuously as you do so. Continue to whisk for 1-2 minutes, until you can no longer smell flour. Optional: Cheese, if you want to turn the Béchamel into a Mornay sauce. Melt the butter over medium heat in a small saucepan.Sprinkle over the flour and cook until slightly golden, which should take about 2 to 3 minutes. Ingredientsįull recipe and amounts can be found in the recipe card below. Method: In a large saucepan, melt the butter. Often flavored with mustard or nutmeg, it’s popular in many cuisines and is an excellent sauce to have in your repertoire. Béchamel sauce is a simple sauce made with a roux (butter and flour) and milk.

How to make a cheese sauce