Composition / ingredients
Cooking method
1. To begin with, dilute the dry cream with milk. Usually they are diluted 1:1, but products from different manufacturers may differ- carefully read the instructions on the package. For the sauce, we will need 150 ml of already diluted cream.
2. We put the prepared cream on the stove, bring it to a boil (minimum heating). Constantly stirring the cream, crumble the cheese to them.
3. We wait for the cheese to completely dissolve, add salt, ground black pepper, nutmeg to the sauce. Don't overdo it with pepper - it's better to add just a little bit.
4. Keep the sauce on low heat for no more than 5 minutes. Don't stop stirring! Otherwise, the sauce may burn and its taste will be spoiled.
5. Pour the finished sauce into a nice saucepan and serve with the main dish. It goes especially well with various meat dishes.
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
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Nutmeg - 556 kcal/100g
- Cheese with mold - 353 kcal/100g
- Hermelin - 303 kcal/100g
- Gorgonzola - 330 kcal/100g
- Dry cream - 567 kcal/100g
- Dry Soy cream - 500 kcal/100g
