You will need
- Simple recipe cheese sauce:
- 1 tbsp butter or margarine;
- 1 tbsp sifted flour;
- 1 Cup milk;
- 100 g grated hard cheese;
- salt and ground black pepper - to taste.
- For cold cheese sauce:
- 1 Cup milk or cream;
- 10 g of potato starch;
- 1 egg yolk;
- juice of 1/2 lemon;
- 40 g grated cheese;
- green onions - to taste.
- For the sauce of three cheeses:
- 2 cups of Bechamel sauce;
- 3/4 Cup grated cheddar cheese
- 1/2 Cup grated Gruyere cheese;
- 1/4 Cup of grated Parmesan;
- 1 tsp. dry mustard;
- 1/3 tsp paprika;
- 1/4 tsp white pepper;
- 1/4 tsp grated nutmeg;
- salt - to taste.
- For blue cheese sauce:
- 50 g of any blue cheese (Gorgonzola
- Roquefort
- Dor blue, etc.);
- 30 g natural yogurt;
- 40 g of mayonnaise;
- 40 g butter;
- 1 tsp minced garlic;
- 1/4 tsp salt, and white pepper.
- For the cheese sauce with prawns:
- 100 g of shrimp;
- 50 g Parmesan cheese;
- 1 Cup of cream;
- 1 tbsp corn starch.
Instruction
1
Simple recipe cheese sauce
Melt the butter or margarine over low heat. Add the sifted flour and stir until smooth. Stirring constantly, pour a thin stream of milk. You got a basic Bechamel sauce. Salt and pepper the sauce to taste, slightly increase the heat and add grated cheese, without forgetting carefully to interfere. Once the cheese is melted, bring the sauce to a boil, stirring constantly. Give a couple minutes for the sauce to thicken and then remove from heat and stir. The cheese sauce is ready to use.
Melt the butter or margarine over low heat. Add the sifted flour and stir until smooth. Stirring constantly, pour a thin stream of milk. You got a basic Bechamel sauce. Salt and pepper the sauce to taste, slightly increase the heat and add grated cheese, without forgetting carefully to interfere. Once the cheese is melted, bring the sauce to a boil, stirring constantly. Give a couple minutes for the sauce to thicken and then remove from heat and stir. The cheese sauce is ready to use.
2
Cold cheese sauce
Mix water bath cream, starch and egg yolks. Add the lemon juice and salt. Before use, the resulting mass is mixed with grated cheese and chopped green onions.
Mix water bath cream, starch and egg yolks. Add the lemon juice and salt. Before use, the resulting mass is mixed with grated cheese and chopped green onions.
3
Sauce of three cheeses
Heat the Bechamel sauce. Stirring constantly, add all the necessary spices and condiments. Then alternately add the grated Parmesan, Gruyere and cheddar. Carefully stir until then, until the cheese is completely melted. Then the sauce is ready to eat.
Heat the Bechamel sauce. Stirring constantly, add all the necessary spices and condiments. Then alternately add the grated Parmesan, Gruyere and cheddar. Carefully stir until then, until the cheese is completely melted. Then the sauce is ready to eat.
4
Blue cheese sauce
Mix thoroughly (by hand or with a blender) cheese, yoghurt, mayonnaise, butter, garlic, salt and pepper. To achieve a smooth sauce. The sauce is ready you can immediately serve with any fried dish of poultry, meat, seafood, or salad.
Mix thoroughly (by hand or with a blender) cheese, yoghurt, mayonnaise, butter, garlic, salt and pepper. To achieve a smooth sauce. The sauce is ready you can immediately serve with any fried dish of poultry, meat, seafood, or salad.
5
Cheese sauce with shrimp
Grind in a blender cheese, and shrimp. Add the cream and starch and mix well. Put the sauce on a low heat and, stirring constantly, waiting until thickened. Then remove the sauce from the heat and put it to cool briefly in cold water, not forgetting to stir constantly. Then the sauce is ready to eat.
Grind in a blender cheese, and shrimp. Add the cream and starch and mix well. Put the sauce on a low heat and, stirring constantly, waiting until thickened. Then remove the sauce from the heat and put it to cool briefly in cold water, not forgetting to stir constantly. Then the sauce is ready to eat.
Useful advice
Using an acidic ingredient (wine or lemon juice) in a cheese sauce, you'll ensure that the cheese will not be a single lump, and will be uniform viscous mass. Simply add a few drops of lemon juice or wine to the polished wood cheese before it melted.