Cheese sauce - general principles and methods of cooking
If you suddenly want some yummy, but you don’t want to go to the store, you can make cheese sauce with improvised means. And with him, the most ordinary products seem like heavenly food. The basis of the cheese sauce is made up of the same components as for the preparation of Béchamel - milk, flour, butter. And adding different varieties of cheese, or introducing other ingredients, you can constantly get a new taste. Special chees and piquancy give cheeses with mold. The sauce is made from hard or processed cheeses, and garlic, mustard, mayonnaise, and spices are added to taste. Flour is most often used as a thickener. The sauce is served with meat, poultry, mushrooms, vegetables, pasta, sweet desserts.
Cheese Sauce - Food Preparation
If flour is included in the sauce, it must be pre-fried in a dry frying pan to a cream color. Then there is a high probability to avoid lumps. Cheese before adding to the sauce is ground on a grater or cut finely with a knife.
Cheese Sauce - The Best Recipes
Recipe 1: Cheese Sauce with Garlic
If you describe this recipe in two words, you can say - simply and tasty. Cheese of firm grades are suitable for sauce. The main thing is good quality, then the cheese will not curl up and melt. If you do not like the smell of garlic, you can not put it. Now it is not necessary to think where to put the piece of cheese that dries in the fridge to advantage.
Ingredients: 100 cheeses, a pair of small cloves of garlic, 100 ml of heavy cream (20-30%), pepper + salt.
Method of preparation
Finely grate the garlic and cheese. Pour the cream and put on the stove. Preparing the sauce in a water bath, requires constant mixing. As the cheese melts, add pepper and salt. The sauce is ready.
Recipe 2: Cheese Meat Sauce
If you just fried the meat and want to revive it with the help of savory notes, prepare the cheese sauce and an explosion of taste emotions is provided to you. Instead of Parmesan, you can take cheddar or any cheese that melts well (pickles are not suitable). Preparing the sauce is not just fast, but lightning fast. Ingredients: 100g Parmesan, 100ml thick cream (sour cream), 2 tbsp. spicy mustard, salt, pepper.
Method of preparation
Finely grate cheese. Heat the cream, as they approach the boiling stage (small bulbs will appear), add cheese and stir until it dissolves. At the end enter the mustard, salt and pepper. If there is little sharpness, you can sprinkle with a pinch of chili pepper. Pour the meat and serve.
Recipe 3: Blue Cheese Sauce
Do not be alarmed, this is not a moldy sauce, but the most noble. Rather, from the noble varieties of blue cheese like Dor Blue and the like. You can apply to chicken wings or breast, chips, grilled steak or vegetable casserole. Mayonnaise and sour cream act as thickeners. You will not believe, but the sauce is prepared completely without heat treatment.
Ingredients: 100g of cheese with mold, 3 tbsp. sour cream and mayonnaise, pepper, table. Spoon olive oil (or ordinary vegetable).
Method of preparation
Chop the cheese with a knife or grated, add the remaining ingredients and mix with a whisk or fork until it is time for the cheese to dissolve.
Sample dishes with Cheese Sauce
Recipe 1: Chicken in a cheese sauce
When cooking this dish, you do not need to stand at the stove all the time. This is a very important point when you need to do several things at once. The recipe lists the weight of 1 kg of chicken. Do not approach this with German thoroughness or Swiss precision. Improvise and rely on your discretion. Those. poultry weight may not be a kilogram, but eight grams or one and a half kilograms. And not necessarily a whole chicken carcass - it can be thighs, legs, breasts. Cream cheese is better to take soft, like Viola or Amber.
Ingredients: 1 kg of chicken, 400g melted cheese, salt, pepper, a couple of cloves of garlic.
Method of preparation
Chicken chop arbitrary slices and put to boil, pour cold water. It should cover the bird on the finger, i.e. 1.5-2 centimeters higher than meat. Pepper, you can salt a little, but not completely, because cheese will add its salinity. Extinguish for about an hour so that the meat becomes soft (breasts can be cooked less). Since there is little water, the broth will turn out rich. Put cheese in a saucepan with chicken, stir it so that it is evenly distributed, turn off the fire. Add chopped garlic, mix again and leave for ten minutes. You can serve boiled or fried potatoes, rice, spaghetti. Sprinkle with greens.
Recipe 2: Broccoli with Cheese Sauce
It is not necessary to wait for summer or autumn to cook dishes with broccoli. Fresh cabbage can be replaced with frozen, which is sold in any store in winter and summer. It is even more convenient for cooking, because already disassembled into inflorescences. It remains only to throw in boiling water. By the way, cauliflower also goes well with cheese sauce. It turns out a quick, healthy and tasty dish.
Ingredients: broccoli - 1 small head of cabbage, cheddar (or similar cheese) - 100g, processed cheese - 100g, butter - 30g, a tablespoonful of flour, salt, paprika powder, pepper, 200ml of milk or cream.
Method of preparation
If the broccoli is fresh, it must be disassembled into inflorescences and sent to a steamer for 15-20 minutes, sprinkled with lemon juice. You can simply boil in water for about ten minutes. Throw in a colander. While the cabbage is prepared, so as not to sit back, it's time to conjure over the sauce.
Finely chopped processed cheese, cheddar coarsely grated. Dissolve the oil in a hot frying pan, add flour and fry a little. Pour in milk or cream. Here the main thing to avoid the appearance of lumps, so the mixture should be continuously stirred. Add all the cheese and cook until it melts, i.e. the sauce will not become uniform. Now it is necessary to bring it to a condition, having salted and having added spices to taste. Broccoli is poured with hot sauce and served on the table.
Cheese Sauce - useful tips from experienced chefs
- The sauce is served hot. To keep it warm, it is kept in a water bath.
- If the sauce turned out to be thicker than you expected, it can be diluted with warm broth or milk. When adding liquid, the sauce should be constantly stirred with a spatula so that it does not lose its uniformity.
