Homemade cheese sauce is the perfect finishing touch to any meat dish, vegetables and pasta. Most cheese sauces are based on white sauce, or Bechamel sauce. From this base, a variety of cheese sauces are prepared, differing in the types of cheeses, spices and seasonings that make up their composition.
It is necessary
-
- For a simple cheese sauce recipe:
- 1 tbsp butter or margarine;
- 1 tbsp sifted flour;
- 1 glass of milk;
- 100 g of grated hard cheese;
- salt and black pepper to taste.
- For cold cheese sauce:
- 1 glass of milk or cream;
- 10 g potato starch;
- 1 yolk;
- 1/2 lemon juice;
- 40 g grated cheese;
- green onions to taste.
- For the three cheese sauce:
- 2 cups Bechamel sauce
- 3/4 cup grated cheddar cheese
- 1/2 cup grated gruyere cheese
- 1/4 cup grated Parmesan
- 1 tsp dry mustard;
- 1/3 tsp paprika;
- 1/4 tsp white pepper;
- 1/4 tsp grated nutmeg;
- salt to taste.
- For blue cheese sauce:
- 50 g of any blue cheese (gorgonzola
- Roquefort
- door blue, etc.);
- 30 g of natural yogurt;
- 40 g mayonnaise;
- 40 g butter;
- 1 tsp finely chopped garlic;
- 1/4 tsp each salt and white pepper.
- For the shrimp cheese sauce:
- 100 g shrimp;
- 50 g parmesan;
- 1 glass of cream;
- 1 tbsp starch.
Instructions
Step 1
Simple cheese sauce recipe
Melt butter or margarine over low heat. Add sifted flour and stir until smooth. Stir constantly, pour in a thin stream of milk. You have a basic bechamel sauce. Season with salt and pepper to taste, slightly increase the heat and add the grated cheese, not forgetting to stir thoroughly. Once the cheese is melted, bring the sauce to a boil, stirring constantly. Allow the sauce to thicken for a couple of minutes, then remove from heat and stir. The cheese sauce is ready to eat.
Step 2
Cold cheese sauce
Mix the cream, starch and yolks in a water bath. Add lemon juice and salt. Before use, mix the resulting mass with grated cheese and chopped green onions.
Step 3
Three cheese sauce
Heat the béchamel sauce. While stirring constantly, add all the necessary spices and seasonings to it. Then add the grated parmesan, gruyere and cheddar one by one. Stir thoroughly until the cheese is completely melted. After that, the sauce is ready to eat.
Step 4
Blue cheese sauce
Mix thoroughly (by hand or with a blender) the cheese, yoghurt, mayonnaise, butter, garlic, salt and pepper. Achieve a uniform state of the sauce. Ready sauce can be immediately served with any fried poultry dish, meat, seafood, or salad.
Step 5
Shrimp cheese sauce
Grind cheese and shrimps in a blender. Add cream and starch, mix thoroughly. Put the sauce on low heat and, stirring constantly, wait until it thickens. Then remove the sauce from the heat and put it to cool briefly in cold water, remembering to stir constantly. After that, the sauce is ready to eat.
