I make the sauce without margarine. I put about 2 heaped dessert spoons of
cornflour in a pan and mix in a little skimmed (fatfree) milk and stir until
all the lumps are gone. Then I add the rest of the milk (about a pint for
the amount of cornflour above) and bring to the boil. It thickens up nicely
and when I add the low fat cheese, some white pepper and a little dry
mustard you can't really tell the difference.
Hope this helps,
> Date: Tue, 20 Jun 2000 12:29:52 +1000
> From: "Andrews, Kirsten (K. Beazley, MP)" <Kirsten.Andrews@xxxxxxxxxx>
> Subject: Roux for cheese sauce
> Message-ID: <1ED8A634FEB4D311A00500508B65202301743844@xxxxxxxxxxxxxx>
> Content-Type: text/plain
> I am in a cauliflower and cheese phase at the moment, where I
> steam/microwave cauliflower, cover it with a cheese sauce and put it in
> oven covered with a few breadcrumbs. Delicious!
> I am trying to lower the fat content of the cheese sauce, and can do so
> using skim milk, low fat cheese and a lot less cheese than I used to, but
> the sauce has always begun with a roux made from flour and margarine.
> mixture ensures that the sauce thickens as the milk heats up in the
> I wonder if there is some way I can omit the margarine from this recipe?
> Does cornflour work for thickening such sauces? If so, how much and when
> it put in in the heating process?
> Thanks for all your help
> Kirsten Andrews
> The Hon Kim C Beazley MP
> Leader of the Opposition
> Parliament House, Canberra
> ACT 2600
> Ph: 026 277 4022
> Fax: 026 277 8444