Find incomparable, tried-and-tested cheese sauce recipes on alittlelunch.com, the site of culinary masters. Weigh the options made from all sorts of cheeses, spices and seasonings. Try the classic one, with cream and lemon, with mustard for meat dishes, with eggs, with wine for fish, with herbs for pasta, with mushrooms and sour cream.
The sauce can be made from hard or processed cheeses, rounded out with garlic, mustard, sour cream and various seasonings for taste. The base of the dish is milk, butter and flour. To a cheese accompaniment, the most boring snack becomes a work of culinary art. The sauce will brilliantly reveal and emphasize all the flavor nuances of any dish.
The five most commonly used ingredients in cheese sauce recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Hard cheese | 366 | 24.1 | 29.5 | 0.3 |
| Parmesan | 389 | 33 | 45 | 0 |
| Butter | 734 | 0.5 | 82.5 | 0.8 |
| Olive oil | 913 | 0 | 99.8 | 0 |
| Milk | 68 | 3.2 | 3.6 | 4.8 |
An interesting recipe:
1. Grate the Parmesan.
2. Sprinkle the grated cheese with starch, mix, and let it stand for about ten minutes.
3. Pour the cream into a saucepan, heat it, add the starch-and-cheese mix.
4. Cook the mixture until smooth, stirring constantly.
5. Add pepper and chopped garlic.
6. Remove from the heat, add lemon juice, and stir.
7. Serve with various side dishes, pita rolls, and appetizers of meat, fish, and vegetables.
The five fastest cheese sauce recipes:
| Name of the dish | Cooking time | Calories per 100g | User rating |
|---|---|---|---|
| Cheese and cognac sauce for meat | 3 min | 225 | +48 |
| Caesar sauce with anchovies | 5 min | 616 | +105 |
| Blue cheese sauce with mayonnaise | 5 min | 298 | +2 |
| Classic blue cheese sauce | 5 min | 241 | +98 |
| Creamy cheese sauce for pasta | 7 min | 271 | +2 |
Useful tips:
• You can bring the runny texture back to a cooled, thickened sauce by placing it in a bowl over a water bath.
• If the sauce suddenly comes out too thick, you can thin it with milk, broth or cream.
• A cold sauce can be served with toast or open sandwiches, spread on them instead of butter.
• The finer you grate the cheese, the faster the sauce will cook.
• To avoid the annoying separation of the sauce, you need to choose quality cheese. That will guarantee a smooth, stretchy mass without unpleasant grains.