Cheese Sauce with Milk and Onion
The best cheese sauce we know. Like a fondue, it's made for dipping just about anything: meat, vegetables, shrimp, chips, apples — and the truly cheese-obsessed can even stir it right into a side dish.
Cooking method
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Step 1:
Pour 300 ml of milk into a small saucepan. Roughly chop a small onion and add it to the milk, along with the bay leaf.
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Step 2:
Set the pan on the stove, bring to a boil, remove from the heat, cover, and let steep for 20 minutes.
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Step 3:
After 20 minutes, strain the milk.
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Step 4:
Finely grate 100 g of Emmental-style cheese and 20 g of Parmesan.
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Step 5:
Melt 15 g of butter in a skillet, sprinkle in 1 tablespoon of flour, and cook it until golden.
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Step 6:
Pour in the onion-infused milk...
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Step 7:
...and cook until thickened, stirring constantly.
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Step 8:
Add the salt, pepper, and nutmeg. Stir to combine.
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Step 9:
Add the grated cheese...
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Step 10:
...and cook until the sauce is smooth and uniform. Enjoy, and don't be afraid to experiment!
- Enjoy, and don't be afraid to experiment!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk, 3.5% fat - 64 kcal/100g
- Milk, 3.2% fat - 60 kcal/100g
- Milk, 1.5% fat - 47 kcal/100g
- Concentrated milk, 7.5% fat - 140 kcal/100g
- Milk, 2.5% fat - 54 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour, fortified - 333 kcal/100g
- Whole durum wheat flour, all-purpose - 364 kcal/100g
- Fine semolina flour - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter, 82% fat - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Salted peasant butter - 652 kcal/100g
- Ghee - 869 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Nutmeg - 556 kcal/100g
