Printable page 
Difference between revisions of "Cheese sauce"
From Cookipedia
| Line 1: | Line 1: | ||
| + | [[Image:{{PAGENAME}}.jpg|thumb|right|300px|{{PAGENAME}}]] | ||
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== | ||
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
