How to make cheese sauce: 10 variations from different varieties of cheese

Under cheese accompaniment, the most common appetizer becomes a work of gastronomic art. The sauce favorably reveals all the taste and delicacies of the dish.

6 tips to make it faster and tastier

How to cook cheese sauce at home correctly and can it be replaced with melted cheese? The secret is in the cheese itself. Brine and vegetable fats are not suitable. Take a quality product, it should melt and not delaminate. This is the guarantee of a uniform, viscous mass without grains. When preparing a French dressing, consider six more recommendations.

1. Shelf life. Ready cheese sauce is stored in the refrigerator for no more than three days.
2. Water bath. Serve the cheese sauce hot, as after cooling the gravy thickens. If it has already cooled down, then you can return the liquid creamy structure by heating the container in a water bath or in the oven.
3. Consistency. Too thick sauce can be diluted to the desired consistency with milk or broth. And if, on the contrary, the dressing turned out to be liquid, then it is necessary to increase the amount of flour and cheese.
4. Cream for sandwiches. The product is beautiful and in a cold state, spread a thin layer on fried toast or serve in separate bowls.
5. Cheese crumbs. Want to make cheese sauce yourself in seconds? Then grind the cheese into crumbs - this will significantly reduce the cooking process.
6. Freeze in advance. Cream cheese will be easier to grate if you put it in the freezer for 10-15 minutes before that.

Cheese Sauce: Simple Recipes

For saturation and versatility of taste cream, yolks, milk, butter, meat broths are added to the dressing. And the final highlight is given by spices: garlic, pepper, basil, paprika, thyme, nutmeg, oregano and other herbs.

Classic

Features The sauce prepared according to this recipe is considered universal. It can be served with any main course, it will best emphasize the taste of the main product. The classic recipe for hard cheese cheese sauce is the base. Additional ingredients, made at the discretion of the cook, provide an opportunity for unlimited gastronomic experiments, and allow you to create “your own” cheese sauce.

What it consists of:

• hard cheese - 150 g;
• milk - 350 ml;
• wheat flour - two tablespoons;
• butter - 50 g;
• salt.

Procedure

1. Melt the butter in a saucepan.
2. Pour flour a little to the oil, mix thoroughly and fry the resulting mass for a minute.
3. Now pour in the pasteurized milk, and continue cooking, stirring constantly.
4. When the mass acquires the consistency of sour cream, add the grated cheese.
5. Stir the thick mass until the cheese is completely dissolved.
6. After all the cheese has melted, salt the sauce and pour it into the saucepan.

With cream and lemon

Features Cream gives the dish a creamy taste, and lemon juice - a pleasant sourness and amazing aroma. Gravy has a light and delicate texture. Creamy cheese sauce is suitable for various side dishes, pita rolls, appetizers from meat, fish and vegetables.

What it consists of:

• Parmesan cheese - 150 g;
• cream - 100 ml;
• corn starch - a tablespoon;
• butter - 50 g;
• garlic - two cloves;
• lemon juice - a couple of drops;
• salt, black pepper.

Procedure

1. Grind Parmesan.
2. Add starch to the cheese, leave both products to infuse for ten minutes.
3. Pour the cream into the preheated stewpan and add the cheese-starch mixture.
4. Cook the mass, constantly stirring, until the consistency becomes thick and uniform.
5. At the end of cooking, add black pepper and chopped garlic to the contents.
6. Remove the saucepan from the heat and add a little lemon juice to the sauce. Done!

With eggs

Features It will be an ideal complement to meat dishes, suitable for baked potatoes and grilled vegetables. You can have a tasty snack: ham, cheese cream and toast. Refueling is made from available products. The step-by-step recipe for cream cheese sauce is so simple that even an inexperienced chef will cope with the process.

What it consists of:

• processed cheese - 150 g;
• vegetable oil - 40 ml;
• chicken egg - two pieces;
• sugar - 0.5 small tablespoons;
• salt - 0.5 small tablespoons.

Procedure

1. Separate the whites from the yolks, beat the yolks with a mixer until white.
2. Add salt, sugar to them, pour in a thin stream of sunflower oil and whisk again.
3. Cream cheese finely grate and transfer it to the mass. Beat the base of the sauce again, it will acquire the consistency of sour cream.
4. Now whisk the remaining proteins separately and gently introduce them into the sauce.
5. Pour the sauce into a saucepan and then simmer over low heat for two minutes. Be sure to mix it with a whisk in parallel so that there are no lumps.

With mustard for meat

Features Meat cooked under cheese sauce will appeal to even a fastidious gourmet. Cheese sauce is a kind of final chord that will make an ordinary meat steak play with new spicy notes!

What it consists of:

• Parmesan cheese - 150.;
• cream - 150 ml;
• mustard - two small spoons;
• salt pepper.

Procedure

1. Pour the cream into a saucepan and heat to a bubble.
2. Grate Parmesan in cheese chips and add it to the boiled cream, constantly stirring with a whisk.
3. When the cheese is completely melted, add mustard, a little salt and pepper.
4. Optionally, add a pinch of chili pepper to the sauce for added poignancy.
5. Pour the gravy steak and enjoy!

With wine to fish

Features Served with trout and salmon sauce, emphasizes their exquisite and delicate taste. But it is important to remember that not all herbs are suitable for fish. Season the sauce at your own discretion, but do not overdo it with spices so that they do not interfere with the taste of dressing and the fish itself.

What it consists of:

• processed cheese "Friendship" - 60 g;
• dry white wine - 100 ml;
• wheat flour - two tablespoons;
• butter - 60 g;
• rosemary - two branches;
• salt pepper.

Procedure

1. Finely chop the rosemary sprigs and mix with your favorite spices.
2. Cheese through a fine grater.
3. Melt butter in a skillet over low heat.
4. Pour flour into small boiling oil in small portions, constantly stirring the mass with a wooden spatula, fry it until caramel color.
5. Then pour a thin stream of white wine into the pan and mix immediately so that there are no lumps.
6. Dip the mixture on fire for five to seven minutes.
7. Add the cheese crumbs, mix and cook until the cheese melts.
8. Pepper, salt the cheese mass and remove from the stove. The sauce is ready!

With greens for pasta

Features Gravy gives the pasta a delicate flavor and makes the paste more satisfying. On a diet, cream can be replaced with milk - this will significantly reduce the calorie content of the dish. Also, this cheese sauce for pasta with basil notes will enrich the taste of lasagna and other dishes of Italian cuisine.

What it consists of:

• Cheddar cheese - 150 g;
• cream - 150 ml;
• rice flour - two tablespoons;
• butter - 80 g;
• cumin - a pinch;
• basil - a pinch;
• salt pepper;
• greenery.

Procedure

1. Fry the flour in a pan until caramel color.
2. Add the butter and mix until completely dissolved.
3. Next, pour a portion of cream on speed, stir the mass and cook over low heat.
4. At the same time, grate the “Cheddar”, pass the garlic through a press and chop the greens. Throw these foods in a skillet.
5. Now add basil, caraway seeds and spices to the dressing to taste.
6. Continue to cook the cheese mass over low heat until it reaches the desired consistency.
7. Season with spaghetti sauce and serve!

Like at McDonald’s

Features The sauce is for lovers of fast food; it can also be used for dumplings, crispy fried potatoes, sausages, croutons and various crackers. For a change, you can take sausage cheese, with it the sauce will acquire a smoked taste.

What it consists of:

• processed cheese - 150 g;
• Provence mayonnaise - 50 g;
• tomato ketchup - 50 g;
• paprika - a small spoon;
• red pepper - a small spoon;

Procedure

1. Cut the cream cheese into pieces and put in a container.
2. Season with paprika and red pepper, mix.
3. Put the container in the microwave for a minute, set the power to 600 watts.
4. Add ketchup and mayonnaise to the hot cheese mass, mix again and let cool.
5. The chilled product is ready, exactly the same as at McDonald's.

From blue cheese without heat treatment as in the photo

Features "Dorblu" gives an exquisite sharpness, piquancy and rich taste to the sauce. This dressing is combined with white meat and ennobles the taste of seafood. Together with it, pasta, poultry, mushroom snacks and mixed vegetables will turn into culinary masterpieces. And it’s not at all difficult to make moldy cheese sauce correctly.

What it consists of:

• Dorblu cheese - 150 g;
• sour cream - 100 g;
• mayonnaise - 50 g;
• garlic - two cloves;
• dill;
• salt pepper.

Procedure

1. Grate the blue cheese on a shallow grater.
2. In a deep plate, mix sour cream, mayonnaise, garlic and chopped dill. Add grated cheese to this mass.
3. Add salt and pepper to taste if required. "Dorblyu" salty enough, do not overdo it.
4. Then put the mass in a special glass and grind thoroughly with a blender to a homogeneous consistency.
5. If necessary, adjust the density of the sauce with cream or sour cream.

With mushrooms

Features For the sauce, you can take any mushrooms, for example, mushrooms available year-round. But forest mushrooms give a special aroma to gravy. They can be both fresh and frozen. Dressing is suitable for buckwheat, potatoes, meat dishes.

What it consists of:

• mushrooms - 300 g;
• hard cheese "Gouda" - 200 g;
• cream - 200 ml;
• wheat flour - 40 g;
• onions - 100 g;
• vegetable oil - 15 ml;
• greens (optional);
• salt pepper.

Procedure

1. Finely chop the mushrooms and onion, put in a preheated pan and fry in vegetable oil until half-cooked. Salt and pepper.
2. Pour the cream into the pan to the mushrooms, not ceasing to mix, let them boil.
3. After the mass has thickened, introduce flour in small portions, mix.
4. Then add the cheese crumbs and darken it in the pan for about five minutes, until the cheese is melted.
5. Now add your favorite chopped greens to the sauce, and let it stand under the lid for a few minutes. Fire should be minimal.
6. Cool the gravy and serve.

With sour cream for nachos

Features One of the most popular snacks around the world is nachos. A feature of Mexican chips is their obligatory serving with a signature hot sauce. Most often, chips come with cheese sauce, and fresh tomatoes and herbs can be additionally offered.

What it consists of:

• hard cheese - 200 g;
• sour cream - 80 g;
• butter - 50 g;
• cayenne pepper - 0.5 small tablespoons;
• greenery;
• salt.

Procedure

1. Melt the butter in a saucepan.
2. Add the grated cheese and mix.
3. Now pour sour cream into the stewpan, add cayenne pepper and salt, if necessary.
4. Sprinkle with chopped herbs if desired.
5. Cook the mass over low heat until smooth. When it is achieved, remove the pan from the heat and hold the dressing under the closed lid for about half an hour, stirring it periodically.
6. The nachos dressing is ready, serve hot.

The recipe for homemade cheese sauce is not only amazingly delicious, but also useful if consumed in reasonable quantities. The dish eliminates the feeling of hunger without causing a feeling of heaviness in the stomach. Animal fats and minerals in the composition contribute to the strengthening and recovery of the body after heavy loads.

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