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Difference between revisions of "Cheese sauce"
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| Line 1: | Line 1: | ||
| − | [[Image: | + | [[Image:Cheese sauce.jpg|thumb|right|300px|Cheese sauce]] |
The base sauce for this cheese sauce is a [[Basic white sauce|basic white sauce]] | The base sauce for this cheese sauce is a [[Basic white sauce|basic white sauce]] | ||
==Servings== | ==Servings== | ||
Makes ½ pint (300 ml) sauce | Makes ½ pint (300 ml) sauce | ||
==Ingredients== | ==Ingredients== | ||
| − | * 1 tablespoon butter | + | * 1 tablespoon [[butter]] |
* 1 tablespoon sifted plain flour | * 1 tablespoon sifted plain flour | ||
| − | * ½ pint (300 ml) cold milk or half milk, half stock | + | * ½ pint (300 ml) cold [[milk]] or half milk, half stock |
| − | * 4oz grated Chedder cheese | + | * 4oz grated [[Chedder cheese]] |
==Method== | ==Method== | ||
| − | # Gently melt the butter in a pan. Don't burn it | + | # Gently melt the [[butter]] in a pan. Don't burn it |
# Add all of the sifted flour | # Add all of the sifted flour | ||
| − | # Mix the flour and butter until it becomes a paste | + | # Mix the flour and [[butter]] until it becomes a paste |
| − | # Turn to a medium heat and gradually add all the milk, whisking constantly | + | # 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 | # Ensure none of the sauce is stuck to the bottom of the pan | ||
# Stir gently until the sauce starts to bubble | # Stir gently until the sauce starts to bubble | ||
| Line 19: | Line 19: | ||
# reduce to a very low heat and cook for 5 minutes | # reduce to a very low heat and cook for 5 minutes | ||
==Chef's tip== | ==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 | + | 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== | ||
Grated Emmental or Gruy??re cheese for a more exotic sauce | Grated Emmental or Gruy??re cheese for a more exotic sauce | ||
| − | A mixture of milk and cream makes a richer sauce | + | A mixture of milk and [[cream]] makes a richer sauce |
| − | 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]] | ||
Revision as of 01:00, 7 June 2008
File:Cheese sauce.jpg
Cheese sauce
The base sauce for this cheese sauce is a basic white sauce
Contents |
Servings
Makes ½ pint (300 ml) sauce
Ingredients
- 1 tablespoon butter
- 1 tablespoon sifted plain flour
- ½ pint (300 ml) cold milk or half milk, half stock
- 4oz grated Chedder 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
Grated Emmental or Gruy??re cheese for a more exotic sauce A mixture of milk and cream makes a richer sauce Chopped chives for a little colour and flavour
