Cheddar sauce
Composition / ingredients
8
servings:
Cooking method
1. In a medium saucepan over medium heat, melt the butter and add the flour evenly. Cook until bubbling and slightly thickened (2-3 minutes).
2. Enter the milk in a thin stream into the flour mixture, stirring continuously until smooth. Bring to a boil and immediately reduce the heat to a minimum.
3. Add the grated cheese and stir until it melts. Add the marinade from the chili and salt, mix.
4. To give a velvety texture to the sauce, mix it in a blender for 10-20 seconds.
5. Pour into a serving dish and stir with the addition of chopped pickled chili.
This sauce can be stored for 2 days chilled in an airtight container. Before serving, reheat over low heat in a saucepan or in 30-second increments in a microwave oven.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Sea salt - 0 kcal/100g
- Chili pepper - 40 kcal/100g
- Marinade - 60 kcal/100g
- Cheddar cheese - 392 kcal/100g
