You can now use the sauce over many dishes. Don’t overheat the mixture otherwise the sauce will split. Stir in 1 cup of grated cheddar cheese (or a mix of cheddar, mozzarella and parmesan) until melted.Return to the heat and stir constantly for 5 minutes or until the mixture thickens.The components will blend easier if they are a similar temperature. To create the béchamel sauce, gradually whisk in 2 cups of warm milk until smooth.Cook the roux gently so it doesn’t change colour. It’s important to cook the flour so that the sauce doesn’t taste raw or floury. Add 1/4 cup of flour and cook, stirring, for 1-2 minutes or until the mixture starts to bubble.Melt 40g of butter in a saucepan over medium heat until it starts to foam. Follow this recipe for the perfect cheese sauce that you can put on anything. You can pour it over vegetables, add it to baked potatoes, or liven up a bowl of pasta. How to eat cheese sauceĪ smooth, dependable cheese sauce recipe is a must-have for home-cooks. Macaroni, lasagne, cauliflower and fish pie are just some of the dishes that have benefited from a cheesy addition. With its origins in English cooking, cheese sauce is known as one of the ‘mother sauces’ lifting many dishes across the globe with its smooth, and sometimes tangy, flavour.
0 Comments
Leave a Reply. |