1-2-3 light choice CHEESE sauce Recipe
1-2-3 or more Cheeses built in this practically guiltless sauce. Low-fat milk goes unnoticed.
Very versatile for use on a multitude of meals. Once you get acquainted with this incredibly tasty sauce, you'll adopt this recipe as one of your own ;o)
Ingredients
- . > (American / Metric measures) <
- . 1/8 cup (30ml) unsalted butter
- . 1/4 cup (40g) All-Purpose flour
- . 1-1/2 cups (375ml) milk (1%+ fat)
- . 1/8 cup (30ml) fortified Sherry or White wine
- . 1 Tbsp. (15ml) Dijon mustard
- . 1 tsp. (5ml) ground nutmeg
- . 1/4 tsp. (1.75ml) sea salt
- . 1 tsp. (5ml) granulated garlic powder
- . 2 cups (260g) Cheese blend* grated and packed
- .
- . * Cheese Mix possibility: Gruyere, strong Cheddar and Parmesan OR Friulano, Juraflore and Parmesan
Directions
- . In a medium saucepan, melt the butter on MEDIUM heat and quickly whisk in the flour to create a 'roux'. After a few seconds, the flour will appear cooked.
- . Add a very small amount of milk. Whisk until a smooth consistency is reached.
- . Then, gradually add the rest of the milk to fully combine. Also, add in the chosen wine and continue to whisk until thickening begins.
- . After a few minutes, when the sauce starts thickening, test it on the back of a spoon. Pass your finger in the center to see a dividing line that remains set. It's ready. Remove from the heat and set aside.
- . Add the Dijon mustard, seasonings and the blend of cheeses. Stir to combine.
- . Remember that before getting ready to use this warm sauce, don't forget to whisk it randomly in order to avoid a undesirable thick forming surface.
- . Flavourful wishes from Claudia's kitchen...FOODESSA.com
Useful Links
Adding to Planner
Languages
Menus and Pairings
Comments
March 24, 2011I love cheese sauce, have been making it basically like this, but never thought to put a little white wine, nutmeg, & Dijon in it. Definitely doing this from now on! Thank you.
){kind=link}