Hi there. I often make cheese leeks or cauliflour cheese. I make the sauce with:- Cornflour, milk, mustard, and then flavour with lemon juice, and cheese (cheddar and parmesan), salt & pepper. The problem I get is when I reheat in the oven, usually the day after. My lovely thick sauce goes to water. This hasn't always happened. Does anyone know what causes this to happen.

Love the show.

Regards Lynne

Lynne because cornflour is a modified starch it doesn`t have the tensile strength of normal flour - instead of doing it the "cowboy" way as you do (!!!) make a roux - equal quantities of melted butter & plain flour, gradually stir in boiling milk then finish off to your specification

I suspect it may be the water content of the cauliflower.

I'm with art1 on this.

Also, seeing PaulGray's comment - I usually "par cook" my cauli in minimal water in the microwave for about 1 minute and then drain very well to remove any excess water.

Mrs WW I did post again confirming (to my mind!! ) that the problem lies with the cornflour, even if you mix modified starch with normal starch the outcome will be the same, cornflour does NOT like re heating!! Sorry Paul but if you cook/blanch your veg correctly in the first place ( & it doesn`t matter if its roots or brassica!!) water retention will never be a problem - lets hope the site accepts this one!!!

As I said, I agree with you Art1.

Thanks very much. I am sure you are right about the cornflour. I will take the slower route in future.