CHEESE SAUCE
This classic, storecupboard white sauce is loaded with strong cheddar cheese - our easy recipe is ready in 15 minutes. Use to make macaroni or cauliflower cheese
Provided by Miriam Nice
Time 15m
Number Of Ingredients 4
Steps:
- Pour 500ml milk into a large saucepan and add 4 tbsp plain flour and 50g butter.
- Turn on the heat to medium and start to whisk the mixture. Keep whisking fast as the butter melts and the mixture comes to the boil - the flour will disappear and the sauce will begin to thicken.
- Whisk for another 2 mins while the sauce bubbles then stir in 100g grated strong cheddar cheese (or 50g grated cheddar, 50g crumbled blue cheese) until melted.
Nutrition Facts : Calories 219 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.54 milligram of sodium
WHITE SAUCE OR CHEDDAR WHITE SAUCE
For use in my Vegetable Melange Au Gratin recipe (#111644). Great for vegetables, omelets, souffles. For a richer white sauce, substitute light cream for milk, omitting salt. Can be made thinner for soups.
Provided by SmHerndon
Categories Sauces
Time 15m
Yield 1 Cup
Number Of Ingredients 6
Steps:
- Melt butter in sauce pan over low heat, blend in flour, salt and dash white pepper (black is fine).
- Add milk all at once, cooking quickly, stirring constantly until mixture bubbles and thickens.
- Remove sauce immediately upon bubbling.
- CHEDDAR SAUCE add 1 cup shredded sharp Cheddar cheese (makes 1 1/2 cups).
BEST CHEESE SAUCE
This fabulous cheese sauce is as easy to make as it is versatile. A smooth, fail-safe sauce for Welsh rarebit, Horseshoe sandwiches, vegetables, and pasta. Try it over poached eggs and toast. Wow!
Provided by Pam Witzig
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Melt butter in a saucepan over low heat. Blend in flour and cook until mixture is smooth and bubbly, 2 to 3 minutes. Remove from heat; stir in half-and-half, Cheddar cheese, salt, pepper, and cayenne. Return to heat and cook, stirring constantly, until sauce is smooth, about 5 minutes. Keep warm until serving.
Nutrition Facts : Calories 668.5 calories, Carbohydrate 12.4 g, Cholesterol 178.2 mg, Fat 59.9 g, Fiber 0.3 g, Protein 21.9 g, SaturatedFat 37.8 g, Sodium 1223.1 mg, Sugar 0.6 g
WHITE CHEESE SAUCE
This is an awesome Monterey Jack sauce that goes great over chicken enchiladas, or used as a dip for chips or Mexican-style appetizers.
Provided by Wilemon
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 30m
Yield 20
Number Of Ingredients 4
Steps:
- Melt butter in a saucepan over medium heat. Reduce heat to medium-low, and stir in shredded cheese until melted. Mix in sour cream and green chilies, and cook, stirring occasionally just until heated through. Do not allow to boil.
Nutrition Facts : Calories 171.6 calories, Carbohydrate 1.2 g, Cholesterol 44.5 mg, Fat 16.8 g, Fiber 0.1 g, Protein 4.7 g, SaturatedFat 10.6 g, Sodium 293.7 mg, Sugar 0.5 g
CHEESY GARLIC WHITE SAUCE
Make and share this Cheesy Garlic White Sauce recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Sauces
Time 20m
Yield 4 1/2 cups (approx)
Number Of Ingredients 10
Steps:
- In a heavy-bottomed saucepan, over medium heat, melt the butter.
- Add in the chopped garlic, thyme, nutmeg and black pepper; cook for 1 minute.
- Add in 1/3 cup flour; whisk/mix for 2 minutes.
- Slowly whisk in the cream; bring to a light boil over medium heat stirring constantly for 2-3 minutes, until the mixture is thick and bubbly (at this point you may add more cream if you desire a thinner sauce) .
- Reduce the heat to low; add in the grated Parmesan cheese and Swiss cheese; mix well until the cheese are completely melted.
- Season with salt to taste.
Nutrition Facts : Calories 597.6, Fat 48.8, SaturatedFat 30.7, Cholesterol 149.8, Sodium 425.6, Carbohydrate 17.8, Fiber 0.4, Sugar 1.1, Protein 23.2
CHEESY SAUCE WITH PASTA
A yummy and VERY cheesy sauce with a difference.
Provided by xlivyx
Time 15m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Make your pesto by putting all the ingrediants in to a food prossesor until blitzed into a paste, don't add to much olive oil otherwise the mixture will be too runny and oily and will make the sauce too fatty. Put the pesto into the fridge to make sure that the flavours infuse. Now put yor pasta on to boil
- Put your flour and butter into a small saucepan (Use a small hand whisk throughout the making the sauce to make it smooth) and let it turn into a yellow paste but DON'T let the paste burn.
- Then add a small amount of milk and stir, then a bit of grated cheese, add small amounts of things so that the sauce does not go lumpy.
- Keep stirring the pasta so that it doesnt stick to the bottom of the pan and add your pesto and black pepper to the sauce and keep stirring frequently so that it doesn't stick to the bottom of the pan.
- Drain the pasta and put it back into its pan which it was cooking in, stir in the cheese sauce and serve.
- Serving suggestion: Serve with garlic bread
WHITE SAUCE (CHEESY OR NOT) MEDIUM SAUCE
Make and share this White Sauce (Cheesy or Not) Medium Sauce recipe from Food.com.
Provided by Darlene Summers
Categories Sauces
Time 20m
Yield 2 cups, 1 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter over low heat in sauce pan.
- Blend in flour and seasoning over low heat, stirring constantly, until mixture is smooth and bubbly.
- Allow to cook for at least 1 minute to eliminate raw flour flavor.
- Remove from heat, SLOWLY add milk, stirring constantly to make a smooth paste; stir in remaining milk.
- Return to heat, stirring constantly.
- Bring to a boil again and keep stirring until thickened.
- If you want cheesy white sauce, add 1/2 cup shredded cheese (you can add as much cheese as you like to make it as cheesy as you wish).
- Cover pan with tight fitting lid to prevent film formation until sauce is to be used.
- Use on creamed and scalloped foods, sauces, gravies and in vegetable dips.
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- Over a fairly low heat, melt the butter in a small saucepan, and add the flour. Mix well to combine, and cook for a minute or so, stirring constantly. Add a dash of milk, and mix until completely combined. Continue to add the milk a little at a time, over the low heat, mixing until smooth each time before adding more. You'll need at least 250ml (1 cup) milk for a very thick white sauce - add more for a thinner sauce.
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