A single portion cheese sauce.

[mybike]

So I found some cod loins in the supermarket and was wondering how to cook it. I rather fancied a cheese sauce but the ones I found online were using nearly a pint of milk. So I did some maths ad this is what I came up with:

150mL milk
8g plain flour
12g Butter
30g strongish cheddar

OK, so I like cheese, especially cheddar.

I followed the method I've used for the white sauce in lasagne.

melt the butter in a saucepan
add the flour and mix well
allow to cook for a brief while
add the milk in batches, stirring the mixture to get it smooth between each batch
when all the milk is added, salt and pepper to taste
simmer for a while until it reaches the consistency required, stirring.
turn the gas off and stir some more.
either grate or chop the cheese up and add to the sauce
stir and stir again

The cheese should gradually melt into the mixture.

I made it before I cooked the fish, so with about 2 minutes to go for the fish I put it over a low gas to warm up again.

Any thoughts considered

 

[Morning Glory]

So I found some cod loins in the supermarket and was wondering how to cook it. I rather fancied a cheese sauce but the ones I found online were using nearly a pint of milk. So I did some maths ad this is what I came up with:

150mL milk
8g plain flour
12g Butter
30g strongish cheddar

OK, so I like cheese, especially cheddar.

I followed the method I've used for the white sauce in lasagne.

melt the butter in a saucepan
add the flour and mix well
allow to cook for a brief while
add the milk in batches, stirring the mixture to get it smooth between each batch
when all the milk is added, salt and pepper to taste
simmer for a while until it reaches the consistency required, stirring.
turn the gas off and stir some more.
either grate or chop the cheese up and add to the sauce
stir and stir again

The cheese should gradually melt into the mixture.

I made it before I cooked the fish, so with about 2 minutes to go for the fish I put it over a low gas to warm up again.

Any thoughts considered

Sounds quite similar to how I make it - I confess to using a microwave to make mine. It makes washing up easier and its a bit quicker. Same principle, though. The addition of mustard is always good with cheese sauce (Dijon or English).

 

[mybike]

Mustard was considered, although I'm not sue how much proportionately, I use about a teaspoon for the lasagne, so scaling down makes that about 1/10th of a teaspoon.

 

[Elawin]

So I found some cod loins in the supermarket and was wondering how to cook it. I rather fancied a cheese sauce but the ones I found online were using nearly a pint of milk. So I did some maths ad this is what I came up with:

150mL milk
8g plain flour
12g Butter
30g strongish cheddar

OK, so I like cheese, especially cheddar.

I followed the method I've used for the white sauce in lasagne.

melt the butter in a saucepan
add the flour and mix well
allow to cook for a brief while
add the milk in batches, stirring the mixture to get it smooth between each batch
when all the milk is added, salt and pepper to taste
simmer for a while until it reaches the consistency required, stirring.
turn the gas off and stir some more.
either grate or chop the cheese up and add to the sauce
stir and stir again

The cheese should gradually melt into the mixture.

I made it before I cooked the fish, so with about 2 minutes to go for the fish I put it over a low gas to warm up again.

Any thoughts considered

I gave up grating the cheese a long while ago. I usually slice it thinly; it melts just as quick. I often add an egg too.

 

[Morning Glory]

Mustard was considered, although I'm not sue how much proportionately, I use about a teaspoon for the lasagne, so scaling down makes that about 1/10th of a teaspoon.

Well - I'd just dosh in a teaspoon I think!

 

[Morning Glory]

I gave up grating the cheese a long while ago. I usually slice it thinly; it melts just as quick. I often add an egg too.

I just cut it in cubes which is easier than cutting thin. It melts in no time.