Basic Cheese Sauces
|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)|
|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)|
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.