Anyone got a good cheese sauce recipe?

mike65

Something for broccoli/cauliflower etc.

Swampy

easiest is just a basic white sauce and add cheese of your choice.

Shosh

mike65 wrote: »

Something for broccoli/cauliflower etc.

Melt 2 tbs of butter in saucepan.
Add 2 tbs of butter, stir until mixed
Add 1cup(240ml) of milk stir until smooth
Add 110g cheese and stir on heat till melted.

I use that sauce for mac and cheese its delicious!

Mary-Ellen

Shosh wrote: »

Melt 2 tbs of butter in saucepan.
Add 2 tbs of butter, stir until mixed
Add 1cup(240ml) of milk stir until smooth
Add 110g cheese and stir on heat till melted.

I use that sauce for mac and cheese its delicious!

I'm guessing the second butter above should be flour.
If it is, it's pretty much what I'd do with less exact measurements

Alun

Mary-Ellen wrote: »

If it is, it's pretty much what I'd do with less exact measurements

Yeah, I guess it'd work equally well with 100g of cheese, or 250ml of milk

Seriously though, for white sauce I use roughly the same volumes (by eye) of flour and butter to make the roux, and then just add enough milk to make the consistency of sauce I need, I've no idea of how much that is in ml. Remember though, that if you add too little you can always add a bit more, but you can't take it out!

Ditto for the cheese, add as much as you want to create the required "cheesiness" ... that universal quantity known as a "handful" is usually not too far off the right amount.

FTGFOP

You can just use cream too if you didn't want to make a roux. You can use a very small volume to dissolve a lot of cheese, so it makes for an intense sauce.

I usually use enough cream to cover the bottom of a small pan to a depth of roughly a centimetre. I use about 1/3 to 1/2 of a small carton of cream. I heat the cream to quite hot but not boiling (I'm guessing about 70 to 80°) then dump in ~100g of grated cheese and whisk quickly.

You'd be amazed at how much cheese you can 'dissolve' in so little cream. I use Dubliner cheese as that's quite intense as a sauce. (I like intensity).

mike65

Cheers everyone.