Cheese-based sauces are used primarily as a complement to main courses. They can be served with spaghetti, they are also often used as an addition to meat, fish, chicken. You can experiment with the tastes of such sauces ad infinitum, due to the fact that there are a large number of cheese varieties - Edal, Emmental, Cheddar, Munster, Parmesan, Gruyere, Roquefort, Gorgonzola, Camembert, Feta, Mozzarella, Brie, Suluguni and many others. Cooking sauces based on cheese will help recipes with photos and step-by-step cooking from our culinary specialists.
Description of the preparation:
Cheese sauce is my favorite sauce. I am ready to eat it and just like that, and with anything - with any dishes, snacks. Even just with bread or crackers is just an overeating, especially if you use good cheese, not from the cheapest, but from those that are more expensive. Traditionally, this cheese sauce is served with pasta, however, if you wish, you can serve it with anything - meat, poultry dishes, a wide variety of snacks, chips. In a word, a universal sauce, the recipe of which is useful to everyone. So, I’m telling you how to make cheese sauce!
I hope the recipe for cheese sauce comes in handy :) Who prepared it - share your impressions in the comments!
Main Ingredient: Dairy / Cheese
Dish: Sauces / Hot dishes / Cheese sauce
|chicken or vegetable stock||150-200 ml|
|hard or cream cheese||100-150 g|
|butter||30 + 20 g|
Step by step recipe with photo
In a clean frying pan, over low heat, melt the butter (30 g).
Add flour, mix and warm.
Remove the pan from the heat.
Heat the milk and broth a little (so that the liquid is at the same temperature as the butter-flour mixture).
Pour warm milk into a thin stream, then the broth (total
300 ml of liquid) in a pan with an oil-flour mixture, stirring continuously, with a wooden spoon or spatula.
Once all the liquid has been added, mix the mass and return to low or medium heat.
Stir constantly, bring the sauce to a boil.
3 minutes until lightly thickened.
Add grated cheese to the sauce and mix until the cheese is dissolved.
Boil the sauce yet
1-2 minutes, and, if necessary, dilute with an additional amount of milk or broth to the desired consistency.
Tip. The sauce should not be too thin and not too thick.
When cooling, the sauce becomes thicker.
Salt the finished sauce to taste,
Add a pinch of nutmeg if desired.
Put a piece of butter (20 g) in the sauce so that the surface of the sauce does not ventilate.