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MOO the Perfect Cheese Sauce
Delicious, creamy homemade cheese sauce is easy to make, as long as you follow the instructions.
This recipe is totally step-by-step, so you can’t mess it up.
You can pretty much substitute any type of cheese you want. We like a mixture of tasty and parmesan, but the choice is yours. Serve it on broccoli, cauliflower, pasta, chicken, rissoles, fish or really, anything you’d like.
Ingredients:
1-½ tablespoons butter
1-½ tablespoons flour
¼ tsp ground black pepper
Pinch ground nutmeg
1 cup milk
½ cup shredded cheese**
Serves: Makes about 1-1/2 cups cheese sauce.
How to Make the Sauce
The secret to a nice creamy sauce is to whisk it constantly. Don’t walk away or you may get a lumpy sauce. The sauce takes about 8-10 minutes of cooking time, so make sure you can give it your undivided attention.
1. Melt the butter over medium heat.
2. Add the flour, pepper and nutmeg. Whisk thoroughly.
3. Start adding the cold milk about ¼ cup at a time. Whisk thoroughly each time, to make sure there are no lumps before adding the next lot of milk.
4. Continue whisking until the mixture is fully thickened.
5. Remove from heat (this is important – you don’t want to cook the cheese) and stir in the cheese. Stir until all the cheese has dissolved and the sauce is creamy and smooth.
That’s all it takes and now your sauce is ready to serve.
Notes:
*I make this sauce using powdered milk. Mix 1/4 cup milk powder into 3/4 cup cold water, stir with a fork to dissolve the milk powder. Use low fat milk powder to reduce the fat in the sauce.
**You can use any hard cheese for this sauce: tasty, cheddar, havarti, parmesan, mozzarella etc. or any combination of your favourite cheeses.
***It's a yummy way to use up the small ends of cheese. I freeze them in a Tupperware container. When I want to make cheese sauce I take out the quantity I need, and pop the rest back into the freezer for another sauce.
This recipe is totally step-by-step, so you can’t mess it up.
You can pretty much substitute any type of cheese you want. We like a mixture of tasty and parmesan, but the choice is yours. Serve it on broccoli, cauliflower, pasta, chicken, rissoles, fish or really, anything you’d like.
Ingredients:
1-½ tablespoons butter
1-½ tablespoons flour
¼ tsp ground black pepper
Pinch ground nutmeg
1 cup milk
½ cup shredded cheese**
Serves: Makes about 1-1/2 cups cheese sauce.
How to Make the Sauce
The secret to a nice creamy sauce is to whisk it constantly. Don’t walk away or you may get a lumpy sauce. The sauce takes about 8-10 minutes of cooking time, so make sure you can give it your undivided attention.
1. Melt the butter over medium heat.
2. Add the flour, pepper and nutmeg. Whisk thoroughly.
3. Start adding the cold milk about ¼ cup at a time. Whisk thoroughly each time, to make sure there are no lumps before adding the next lot of milk.
4. Continue whisking until the mixture is fully thickened.
5. Remove from heat (this is important – you don’t want to cook the cheese) and stir in the cheese. Stir until all the cheese has dissolved and the sauce is creamy and smooth.
That’s all it takes and now your sauce is ready to serve.
Notes:
*I make this sauce using powdered milk. Mix 1/4 cup milk powder into 3/4 cup cold water, stir with a fork to dissolve the milk powder. Use low fat milk powder to reduce the fat in the sauce.
**You can use any hard cheese for this sauce: tasty, cheddar, havarti, parmesan, mozzarella etc. or any combination of your favourite cheeses.
***It's a yummy way to use up the small ends of cheese. I freeze them in a Tupperware container. When I want to make cheese sauce I take out the quantity I need, and pop the rest back into the freezer for another sauce.