Cheese Sauce

It is difficult to find a person who seems to be under the impression that cheese sauce has not sufficiently enriched the taste of his favorite dish. This sauce is suitable for a variety of dishes, from vegetable casseroles and pasta to fish and meat. In this case, it is not too difficult to cook. In addition, it can be a very economical sauce, if used to make it hardened piece of cheese left over from the preparation of any other dish.

Cooking Features

Cheese sauce is made from different types of cheese, there are recipes that allow you to make it from cheap processed cheese and from noble cheese with blue mold. Of course, the recipes for their preparation will be quite different, but the general principles will not change.

Cheese sauce cannot be made from pickled cheeses.
Do not try to cook cheese sauce of low quality cheese with the addition of vegetable fats. Especially often such options are found among processed cheeses, but producers of hard cheese are also wrong. For this reason, try to get the cheese of proven manufacturers, whose composition is available for study. Poor-quality cheese will melt poorly, as a result, its lumps will remain in the sauce, and the taste of this sauce will be unsightly.
Most cheese sauces are cooked in a water bath, which allows for a smooth consistency. However, there are recipes for cheese sauce, which are based on bechamel sauce. In this case, it is recommended to fry the flour in a dry frying pan first, so that it gives the sauce a creamy hue and does not form lumps when adding milk and cream.
The harder you chop the cheese, the faster it will melt when making the sauce.

Cheese sauce is served warm or hot. Therefore, after cooking, it is left in a water bath so that it does not cool. Cooking cheese sauce is better just before serving, especially since it usually does not take much time.

Classic cheese sauce recipe

Composition:

butter - 60 g;
wheat flour - 50 g;
salt - 3-4 g;
ground pepper - a pinch;
milk - 0, 4 l;
hard cheese - 100 g.

Method of preparation:

Chop grated cheese with small holes.
In a dry frying pan fry until the caramel color flour.
Melt the butter and pour it into the pan with the flour. Fry the flour in the butter for another minute.
Pour milk in a thin stream. It should not be hot. With the introduction of milk should be intensively whisk whisk. If these requirements are neglected, lumps form in the sauce and it will have to be ground through a sieve before adding cheese to it.
When the sauce in the pan begins to thicken, add salt and pepper, add grated cheese.
Continue cooking the sauce, whipping it until the cheese crumbs dissolve completely.

After that, the cheese can be poured into a sauceboat and served to the table. They can also pour vegetable casserole or pasta - with the taste of these dishes, the cheese sauce prepared according to the classic recipe harmonizes very well.

Cheese-garlic sauce

Composition:

hard cheese - 100 g;
cream - 100 ml;
garlic - 2 cloves;
salt, pepper - to taste.

Method of preparation:

Finely grate hard cheese.
Pass the garlic through the press.
Mix the cheese with the garlic, add salt and pepper, pour it all with cream.
Place the container with the resulting mixture in a water bath.
Heat by whipping until the cheese is completely melted.

Before serving, add chopped greens to the table. This recipe of the sauce will appeal to those who love vegetables and chicken breast, as it combines best with the dishes from these products.

Cheese sauce with onions and garlic

Composition:

onions - 100 g;
garlic - 3 cloves;
cream - 0, 5 l;
hard cheese - 100 g;
whiskey - 50 ml;
flour - 50 g;
butter - 80 g;
olive oil - 20 ml;
salt, pepper - to taste.

Method of preparation:

Remove the husks from the bulb. Onion cut into small pieces.
Finely chop the garlic cloves with a knife.
Crush cheese.
In a saucepan, melt 20 g of butter, add vegetable oil to it.
Put onions and garlic in the oil mixture, fry them until you get an appetizing shade.
Pour in whiskey and stew vegetables in it for just a couple of minutes.
Add the cream and warm it almost to the boil. As soon as bubbles appear on the surface, add finely grated cheese.
Beat the mixture, not removing from the heat, until the cheese is completely melted.
Pour the sauce into a clean container, wash and dry the saucepan.
Melt the remaining butter in it and fry the flour in it.
Pour small portions, whipping with a whisk, into the saucepan. After the last portion has been added, cook the sauce until it has a rather thick consistency.

The sauce prepared according to this recipe is best served with meat and poultry. It goes well with pork, turkey, chicken. It is also suitable for minced meat dishes.

A simple recipe for cheese sauce

Composition:

hard cheese - 100 g;
cream - 100 ml;
sour cream - 60 ml;
salt, pepper - to taste.

Method of preparation:

Heat the cream in a water bath, add grated cheese to it and wait, stirring, when it melts.
Add salt, pepper and sour cream. Whisk and whisk off the water bath.

The sauce prepared according to this recipe is universal. You can serve it, in particular, to vegetables, fish, meat. It is also suitable for baking various dishes.

Cheese sauce with mustard

Composition:

hard cheese - 100 g;
fatty cream - 100 ml;
table mustard - 40 ml;
salt - to taste.

Method of preparation:

Place the container of cream on a slow fire and wait until they start to boil.
Finely grate the cheese and add to the cream. Warm them, stirring or whipping, until the cheese melts.
Add mustard and salt. Beat thoroughly until the sauce has a uniform color and a smooth consistency.

Pour fish or meat into the cheese mustard sauce when serving. If desired, you can cook a more spicy version of the same sauce, adding a pinch of hot red pepper along with salt.

Blue mold cheese sauce

Composition:

blue cheese - 100 g;
sour cream - 50 ml;
mayonnaise - 50 ml;
olive oil - 20 ml;
pepper - to taste.

Method of preparation:

Grate or chop the cheese very finely.
Mix sour cream with mayonnaise.
Add cheese, pepper and olive oil to the creamy mayonnaise mixture.
Place the container on the stove, turning on the minimum heat, beat the mixture with a whisk until it has a uniform consistency without pieces of cheese.

To make this sauce with an exquisite and savory taste, light heat treatment is required. He is able to decorate any dish.

Sauce from melted cheese and eggs

Composition:

vegetable oil - 10 ml;
chicken egg - 2 pcs .;
sugar - a pinch;
salt - a pinch;
processed cheese - 70 g.

Method of preparation:

Thoroughly wash and break eggs, separating yolks from proteins. There is no need to throw away anything, since both of these components will be required for the sauce, you just need to enter them at different times.
Put the cheese in a freezer for 20-30 minutes, then grate it finely.
Pour salt and sugar in a bowl with yolks. Begin to beat them. It is necessary that they become light as a result of beating.
Pour in the oil and beat for another 2 minutes.
Add cheese crumbs. Beat until they dissolve. If desired, this can be done in a water bath.
Beat the squirrels and put them in the sauce. Beat with him.
Put the sauce in the skillet and simmer for 2 minutes. The sauce all this time must be vigorously whipped with a whisk, otherwise it forms lumps.

The sauce made according to this recipe is soft and lush, but you can only cook it if you are sure of the quality of all the ingredients used, including chicken eggs.

Cream cheese sauce with ketchup

Composition:

processed cheese - 150 g;
mayonnaise - 20 ml;
ketchup - 5 ml;
ground paprika - 5 g;
red hot pepper - a pinch.

Method of preparation:

Cut the cheese into small pieces, sprinkle it with paprika and hot peppers, put in a microwave. Turn it on for 1 minute by selecting the maximum power.
Remove the container with the cheese, immediately put the mayonnaise and ketchup into it, mix it vigorously.

The cheese sauce for this recipe is thick and sticky. If it cools down, it can be reheated in the microwave again, choosing this time less power and setting the timer to only 10-20 seconds.

Cheese Sauce: recipe from photo

Ingredients:

hard cheese - 200 g;
wheat flour - 50 g;
pasteurized milk - 150 ml ;.
butter - 50 g;
garlic - 3 cloves;
salt - pinch.

Cooking:

1. We take the necessary products for the preparation of cheese sauce. Since we have a cheese base, try cheese to find a pleasant and rich hue, since the final taste of the sauce will depend on its choice.