Find incomparable tried-and-tested cheese sauce recipes on the website of the masters of culinary delights 1000.menu. Evaluate the options from a wide variety of cheeses, spices and seasonings. Try the classics, 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, supplemented with garlic, mustard, sour cream and various seasonings for taste. The basis for the dish is milk, butter and flour. To the accompaniment of cheese, the most boring snack will become 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 |
Interesting recipe:
1. «Chop the Parmesan.
2. Sprinkle the cheese chips with starch, mix, and let stand for ten minutes.
3. Pour the cream into a saucepan, heat it up, add the starch-cheese mix.
4. Cook the mixture until smooth, stirring constantly.
5. Add pepper and chopped garlic.
6. Remove from heat, add lemon juice, mix.
7. Serve with various side dishes, rolls of pita bread, 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 return the liquid structure to the cooled and thickened sauce by placing it in a bowl on a water bath.
• If the sauce suddenly turns out to be thick, then it can be diluted with milk, broth or cream.
Cold sauce can be served with toast or sandwiches, spread on them instead of butter.
The finer the cheese is ground, the faster the sauce will cook.
• In order to avoid annoying layering of the sauce, it is necessary to choose high-quality cheese. This will serve as a guarantee of a homogeneous, viscous mass without unpleasant grains.