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Difference between revisions of "Cheese sauce"
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| − | The base sauce for | + | {{Template:CookTools}} |
| − | == | + | |
| − | + | {{recipesummary | |
| − | = | + | |Servings = Makes ½ pint (300 ml) sauce |
| − | + | |Difficulty = 1 | |
| − | + | |ImageComment = Pouring over vegetables | |
| − | + | |TotalTime = 15 minutes | |
| − | * 4oz grated [[ | + | |PrepTime = 5 minutes |
| + | |CookTime = 10 minutes | ||
| + | |Image = [[Image:Broccoli and cauliflower cheese recipe.jpg|300px|alt=Electus]] | ||
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| + | }} | ||
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| + | ==Cheese sauce - about this recipe== | ||
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| + | How to make a basic [[cheese]] sauce. Turn it into a '''Mornay sauce''' by simply changing the cheese varieties; eg: lly, half [[Gruyère cheese]] and half [[Parmesan cheese]] or variations of [[Gruyère cheese]], Emmental cheese, or [[Cheddar cheese]]. | ||
| + | |||
| + | The base sauce for these recipes is a [[Basic white sauce|basic white sauce]] | ||
| + | ===Ingredients=== | ||
| + | |||
| + | {{RecipeIngredients | ||
| + | | 1 tablespoon [[butter]] | ||
| + | | 1 tablespoon sifted [[plain flour]] | ||
| + | | ½ pint (300 ml) cold milk or half milk, half stock | ||
| + | }} | ||
| + | |||
| + | '''For a normal cheese sauce:''' | ||
| + | * 100 g (4oz) grated [[Cheddar cheese]] | ||
| + | |||
| + | '''For Mornay sauce:''' | ||
| + | * 50 g (2 oz) [[Parmigiano-Reggiano cheese]] | ||
| + | * 50 g (2 oz) [[Gruyère cheese]] | ||
| + | |||
| + | ===Method=== | ||
| + | |||
| + | {{RecipeMethod | ||
| + | | Gently melt the [[butter]] in a pan. Don't burn it | ||
| + | | Add all of the sifted flour | ||
| + | | Mix the [[flour]] and [[butter]] until it becomes a paste | ||
| + | | Turn to a medium heat and gradually add all the milk, whisking constantly | ||
| + | | Ensure none of the sauce is stuck to the bottom of the pan | ||
| + | | Stir gently until the sauce starts to bubble | ||
| + | | Sprinkle the cheese into the sauce and mix well | ||
| + | | reduce to a very low heat and cook for 5 minutes | ||
| + | }} | ||
| + | |||
| + | ===Chef's tip=== | ||
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The key to a perfect sauce is to keep whisking until all of the [[milk]] has been added and there are no lumps | The key to a perfect sauce is to keep whisking until all of the [[milk]] has been added and there are no lumps | ||
| − | ==Variations== | + | |
| − | + | ===Variations=== | |
| + | |||
| + | For more exotic sauces, try different combinations of cheeses. The recipe is the same, just change the cheese. We have a few [[:Category:Dairy products|listed here]] | ||
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A mixture of milk and [[cream]] makes a richer sauce | A mixture of milk and [[cream]] makes a richer sauce | ||
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Chopped [[chives]] for a little colour and flavour | Chopped [[chives]] for a little colour and flavour | ||
[[Category:Recipes|Cheese]] | [[Category:Recipes|Cheese]] | ||
[[Category:Dips and sauces|Cheese]] | [[Category:Dips and sauces|Cheese]] | ||
[[Category:Cheese recipes|Cheese]] | [[Category:Cheese recipes|Cheese]] | ||
| + | [[Category:British recipes]] | ||
| + | [[Category:Student recipes]] | ||
| + | |||
Revision as of 18:11, 29 May 2012
Cheese sauce - about this recipe
How to make a basic cheese sauce. Turn it into a Mornay sauce by simply changing the cheese varieties; eg: lly, half Gruyère cheese and half Parmesan cheese or variations of Gruyère cheese, Emmental cheese, or Cheddar cheese.
The base sauce for these recipes is a basic white sauce
Ingredients
- 1 tablespoon butter
- 1 tablespoon sifted plain flour
- ½ pint (300 ml) cold milk or half milk, half stock
For a normal cheese sauce:
- 100 g (4oz) grated Cheddar cheese
For Mornay sauce:
- 50 g (2 oz) Parmigiano-Reggiano cheese
- 50 g (2 oz) Gruyère cheese
Method
- Gently melt the butter in a pan. Don't burn it
- Add all of the sifted flour
- Mix the flour and butter until it becomes a paste
- Turn to a medium heat and gradually add all the milk, whisking constantly
- Ensure none of the sauce is stuck to the bottom of the pan
- Stir gently until the sauce starts to bubble
- Sprinkle the cheese into the sauce and mix well
- reduce to a very low heat and cook for 5 minutes
Chef's tip
The key to a perfect sauce is to keep whisking until all of the milk has been added and there are no lumps
Variations
For more exotic sauces, try different combinations of cheeses. The recipe is the same, just change the cheese. We have a few listed here
A mixture of milk and cream makes a richer sauce
Chopped chives for a little colour and flavour
