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Basic Cheese Sauces

Chef.at.Home's picture
Ingredients
  Sauce 1 Cup (16 tbs)
  Butter 1 Ounce (25 Gram)
  Flour 1 Ounce (25 Gram)
  Milk 1 1⁄2 Pint (900 Milliliter)
  Cheese 8 Ounce, grated (225 Gram)
  Sauce 1 Tablespoon
  Milk 1 Pint (600 Milliliter)
  Cheese 6 Ounce, grated (175 Gram)
  Milk 1⁄2 Pint (300 Milliliter)
  Cheese 3 Ounce, grated (75 Gram)
  Milk 1⁄4 Pint (150 Milliliter)
  Cheese 2 Ounce, grated (50 Gram)
Directions

Melt the butter in a saucepan and add the flour.
Cook, stirring, for 2 minutes, then gradually stir in the milk.
Bring to the boil and simmer, still stirring, until thickened.
Add the cheese and stir until it melts and the sauce is smooth.
Use a thin pouring sauce as a basis for soups; a pouring sauce with pasta or vegetables; a coating sauce to cover fish, eggs, meat, vegetables, etc.; a very thick sauce as a basis for souffles.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Boiled
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Cheese

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