Basic cheese sauce, made in just 15 minutes. Perfect for pasta, gnocchi, tortilla chips, vegetables. Rich in flavor and quick to make.
Provided by: Jernej Kitchen
Total time: 15 minutes
Prep time: 5 minutes
Yield: for 600 g (21.1 oz)
Ingredients:
| 30 g butter (1 oz) |
| 30 g all-purpose flour (1 oz) |
| 300 ml milk (10.5 oz) |
| 50 ml dry white wine or Vermouth (1.8 oz) |
| 1 bay leaf |
| 50 g Gauda cheese, grated (1.8 oz) |
| 50 g Cheddar cheese, grated (1.8 oz) |
Steps:
- Add butter to a saucepan and place over low heat. Add the flour and 1/4 tsp of ground black pepper. Cook for about 3 minutes over low heat, mixing constantly with a whisk. The butter and flour mixture must remain white. In a jug, combine milk and white wine.
- Mix 1/4 of the liquid (milk and white wine mixture) into the flour mixture. Mix vigorously until you get a nice, smooth, thick mixture, then gradually pour in the rest of the liquid, whisking constantly. Add the bay leaf, increase the heat and bring to a light boil, still whisking constantly.
- After about 5 minutes of cooking, remove the saucepan from the heat. Remove them bay leaf and stir in the grated Gauda and Cheddar cheese. Mix very well to get a nice, silky sauce. Season to taste and optionally add a pinch of nutmeg.
- This simple, basic cheese sauce can be used right away in different sauces or for tips, gratin, burgers, sandwiches or you can store it in an airtight container in a fridge for up to 4 days.
Nutrition Facts:
ServingSize 4, Calories 242, Sugar 1 g, Sodium 253 mg, Fat 16 g, Saturated Fat 10g, TransFat 0.5 g, Carbohydrate 12 g, Fiber 0.2 g, Protein 9 g, Cholesterol 47 mg
How to make a roux and cheese sauce?
An instructional post on how to make a roux and cheese sauce. Heat a sauté pan on medium high heat. Add the butter and when melted, add in the flour. Using a spatula, mix until the flour absorbs all the butter. The result will be a paste like mixture. Next, you add your liquid in a little at a time.
How do you thicken a cheese Roux with milk?
Slowly add milk to the pot by pouring slowly, and whisking constantly. Continue to whisk the roux over medium/high heat for about 4-6 minutes or until the roux thickens. When the roux is thick, remove from heat, and then its time to melt the shredded cheese!
What is a roux?
Roux, pronounced roo, is a mix of equal parts melted butter and flour, whisked together and cooked for a couple minutes over medium heat. This Roux is the start of any cheese sauce, and its purpose is to thicken the sauce. To it, milk is whisked in, and the end result is a creamy and rich bechamel sauce.
How do you make a pasta Roux?
Start with a roux of equal parts butter and flour. Make your roux into a bechamel sauce by slowly adding milk. Make your bechamel into a mornay sauce by adding your cheese. Combine with your cooked pasta and warm it all through. Thats not to say its simple though. Making a roux is fiddly and time consuming. So why do it?