Cheeze Sauce Donnas From Nutmeg Notebook Food

CHEESE SAUCE

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.

CHIPOTLE NACHO CHEESE SAUCE

Steps:

• Put all ingredients in a high powered blender and blend for 2-3 minutes or until smooth and creamy. If you blend it long enough in a Vitamix or Blendtec blender it will get nice and hot!
• This sauce does firm up when refrigerated and if it gets too thick thin it with some unsweetened plant milk or water when reheating to make it pourable again.
• Keep it refrigerated - it will last for 5-6 days. The sauce does get thicker when refrigerated so when reheating you can add a little water or unsweetened plant milk and heat it up in the microwave on 50% power to heat it up gently. Or put it in a small saucepan over low heat, stirring while it heats up. Use a wire whisk to help make it smooth and creamy.I haven't tried freezing it myself but subscribers tell us they have frozen it with it success. If it separates when thawed just put it in the blender to make it all smooth and creamy again.

CHEEZE SAUCE (DONNA'S - FROM NUTMEG NOTEBOOK) RECIPE

Steps:

• put carrots, potatoes, and 4 cups water in pot, bring to boil, turn down, cook until fork tender - about 20 minutes place all ingredients in vitamin, blend well