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Post by :wondering
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :3757
Click below to download : Sauces - Cheese Sauce (Format : PDF)
Sauces - Cheese Sauce
1 tablespoon unsalted butter1 tablespoon all-purpose flour
1 cup milk
1 tablespoon heavy cream
1/2 cup coarsely grated Asiago, Gruyère or Swiss cheese (about 2 ounces)
a small pinch freshly grated nutmeg
In a small saucepan heat butter over moderately low heat until foam subsides and stir in flour. Cook roux, stirring constantly, 2 minutes. Add milk and cream in a stream, whisking, and simmer, whisking, 2 minutes, or until sauce thickens slightly. Remove pan from heat and stir in cheese, nutmeg and salt and pepper to taste until cheese is melted. Keep sauce warm, covered, over very low heat.
NEXT BOOKS
1 cup milk 2 tbl. butter 2 tbl. cornstarch salt and pepper to taste 1 cup extra sharp Cheddar cheeseIn a small saucepan, pour milk, whisk in cornstarch and add butter. Slowly bring to a boil, stirring constantly. When you have it at a boil, add a cup of shredded extra sharp Cheddar cheese, we use the orange Cracker Barrel, and let that melt then pour over your veggie of choice. For Au Gratin dishes, follow the above, double if need be, and then pour over your already cooked veggie, which would be in a casserole dish and top with bread
Sauces - Cheese - Cheese Sauce By Justins Gram
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1 (8 oz) Pkg. cream cheese, cubed 1/2 cup Milk 1/4 cup grated Parmesan cheese 1/2 tsp. onion salt Combine cream cheese and milk over low heat; stir until smooth. Blend in Parmesan cheese and onion salt. Serve over Broccoli, Asparagus or a slice of Ham or toasted English muffin.
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