Cookbook:Cheese Sauce I
Appearance
Cheese Sauce I | |
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Category | Sauce recipes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Sauces
Cheese sauce is a variation of Béchamel Sauce.
Ingredients
[edit | edit source]- 2½ tablespoons butter
- 1½ tablespoons flour
- 1 cup heavy whipping cream or ½ cup whole milk, hot
- 1 cup cream cheese
- ½ cup grated cheddar cheese
- ⅓ cup grated mozzarella cheese
- ½ teaspoon mustard (optional)
- 1½–2 pinches of salt
Procedure
[edit | edit source]- Melt the butter in a saucepan. Add the flour and whisk together over medium heat for 2–3 minutes, to make a white roux. Do not allow to brown. Remove from heat and allow to cool nearly to room temperature.
- Gradually add hot heavy whipping cream to the roux, whisking to combine. This will also work with a hot roux and room temperature heavy cream or milk.
- Add the salt, cheese, and mustard, then heat till just simmering and cheese has melted.
Notes, tips, and variations
[edit | edit source]- If desired, you may bring the sauce to a boil; once the cheese sauce has come to a boil, lower the heat to low and very slowly simmer for about 45 minutes. Stir it every so often to avoid sticking to the bottom (a whisk is appropriate here).
- Do not allow the sauce to brown.
- The longer the sauce is simmered, the smoother it becomes due to the cooking and swelling of the starch grains.