Making cheese sauce. Homemade cheese sauce. Cheese sauce for meat and vegetables - recipes
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Cheese sauce is almost universal: it goes well with many vegetables, goes well with white meat, sounds wonderful when paired with pasta, and amazingly enhances the taste of fish. Potato casseroles and cabbage pancakes, assorted vegetables and simple salads, boiled broccoli and steamed asparagus, tender chicken fillet and sweet pieces of sea fish - to the accompaniment of cheese sauce, these dishes begin to “sound” completely differently.
Cooking time – 20 minutes / Servings: 10
Ingredients
- hard or processed cheese – 100-150 grams
- milk – 150-200 ml
- butter – 50 grams
- flour – 1 tablespoon
- vegetable or chicken broth – 150-200 ml
Preparation
To prepare the sauce, you will need a frying pan with a thick bottom - such dishes hold the temperature better, which is important in this case. So, let’s heat up the frying pan – it shouldn’t be hot, but rather just well heated.
Place 30 g of butter (note – not all the butter, but only most of it),
After the butter has completely melted, add flour.
Stir well until the mass becomes relatively homogeneous.
When the flour begins to dry out a little (you will see that it will seem to stick to the bottom), turn off the heat and leave to cool.
Let's deal with liquids. Heat the milk without bringing it to a boil. Pour it in a thin stream and in small portions into a frying pan with flour, after each new portion, stir until completely homogeneous; This is the key to a sauce without nasty lumps.
We heat the broth and also add it to the cheese sauce, stirring constantly and trying to ensure that the mass is smooth and even.
Place the pan on the stove and bring to a boil over medium heat, stirring constantly. Reduce heat and cook for another 3-5 minutes until thickened.
Add grated cheese in small portions, stirring until smooth. It is necessary that all the cheese melts. The sauce should not be very thick, but at the same time not liquid - focus on the consistency of the pancake batter.
Salt to taste, add pepper. If desired, the sauce can be “colored” with your favorite spices and herbs.
At the end, add the remaining butter and stir well.
The cheese sauce is ready. Enjoy.
Mediterranean cuisine is popular for its hearty dishes and delicious combinations of ingredients. One of the most favorite foods all over the world is the famous Italian spaghetti, which is appreciated by all gourmets. They are usually served on the table with various gravies, so they never become boring or boring. Every housewife strives to prepare not only delicious sauces, but also interesting and original ones, which is why such a huge number of recipes have been invented. Processed cheese sauce is very popular and good, which turns out to be unusually tender and tasty.
Preparing this sauce does not take much time and does not require any culinary skills. It is incredibly simple to prepare, but the result is very original and sophisticated. This sauce is ideal for any type of pasta, but its purpose does not end there. Serve it with boiled fish and meat, baked vegetables, potato casseroles, and all these ordinary dishes will sparkle with completely different colors to its accompaniment. The sauce, made from processed cheese, has a delicate creamy texture and a pleasant creamy taste, which is why it has so many admirers. You can prepare sauces according to the suggested recipes or make your own adjustments to them; don’t be afraid to fantasize and experiment, because this one is almost impossible to spoil.
Processed cheese sauce with herbs
Ingredients:
- processed cheese with mushroom or bacon flavor – 200 g
- black pepper – 2 pinches
- cream – 200 ml
- cilantro, dill and parsley – 30 g
Heat the cream over medium heat, add grated processed cheese and mix well. Make sure that the mixture does not boil. Add chopped herbs to the cheese sauce, season with pepper and serve warm, otherwise it will thicken greatly over time. By the way, according to this recipe, you can cook hard or soft.
Exquisite cream cheese sauce with salmon
Components:
- salmon fillet – 50 g
- cream – 0.5 cups
- processed cheese – 200 g
- olive oil – 1 table. spoon
- onion – 0.5 pcs.
- pepper, sugar and salt - a pinch
- dried dill – 1 teaspoon
- thyme - 0.5 teaspoon. spoons
Fry small onion cubes and pieces of fish in oil, after a minute add cream, heat the sauce and add grated cheese, stirring constantly, simmer for 3 minutes, before finishing adding sugar, salt, pepper, dill and thyme. Let the sauce sit for a few minutes until all the ingredients are well soaked.
Spicy cream cheese sauce
This magnificent sauce perfectly complements the taste of vegetable dishes. Asparagus, broccoli, cauliflower - all this will become real masterpieces.
Components:
Finely chop the baked pepper, mix with sour cream, mustard, chopped garlic and curry, grind until smooth in a blender along with melted cheese.
Cream cheese sauce with mushrooms
Required Products:
- pickled mushrooms – 50 g
- processed cheese with mushroom flavor – 100 g
- cream – 100 ml
- onions – 0.5 pcs.
- garlic – 1 clove
- oregano, marjoram and basil - only 1 teaspoon
- butter - 1 table. spoon
Add mushrooms to the onion and garlic fried in oil, cook everything for about 5 minutes, pour in cream, sprinkle with grated cheese, marjoram, basil and oregano, simmer without bringing to a boil for another 10 minutes on the lowest heat.
A universal seasoning for all occasions - cheese sauce. Even the most ordinary dish with it will seem like a real culinary masterpiece. To prepare it at home, you should learn some simple techniques. We'll talk about them below.
Recipe contents:
There are some dishes that cannot do without sauces. For example, kebab. Usually they buy store-bought tkemali, ketchup and others for him. But sauces can not only be purchased ready-made in the supermarket, but also prepared at home yourself. One of these is extremely popular, cheese, which is very simple to prepare and cannot be difficult to reproduce.
How to make delicious cheese sauce? According to the generally accepted canon, the sauce is based on French bechamel sauce, which is cooked from melted butter and sifted flour. The products are simmered over low heat until smooth. Then pour in the heated milk in a thin stream without ceasing to stir the mixture so that there are no lumps. Bring the sauce to a boil without stopping stirring, add salt and add a pinch of nutmeg. The ideal bechamel is smooth, creamy in color and has a liquid consistency similar to sour cream. Cheese is added to the finished milk base.
There can be different types of cheese: hard, semi-hard, creamy. The main thing is to choose those that melt well and do not separate during heating. Then the sauce will turn into a homogeneous viscous mass.
For a multifaceted taste, vegetable and meat broths, heavy cream, egg yolks, olive oil, browned onions with garlic, and starch are added to the mass. They enrich the taste with fragrant spices and herbs: black, white, red pepper, sweet paprika, curry, basil, thyme, rosemary, oregano, sage. The most sophisticated variations are obtained with lemon juice and dry white wine. They add a seductive acidity and make the consistency flowing and smooth. Spices and all kinds of additives are selected to suit your taste.
The cheese sauce is served exclusively hot. It thickens as it cools, so keep this in mind while cooking. If it has cooled down, place the container in a water bath to melt it. However, cheese sauce is good not only hot, but also cold. The cold sauce is spread on a slice of bread or served separately in bowls.
Cheese sauces are great friends with meat, poultry, fish, seafood, vegetables, mushrooms, pasta, and cereals. However, to show off your culinary talent, you need to choose a personal cheese sauce for each dish. So, cheese sauce with cream, garlic and walnuts goes best with red meat. Hard cheeses harmonize perfectly with fish and seafood. Thick sauces with creamy cheeses are combined with baked and stewed vegetables. For crispy fries, the perfect pairing is pink sauce with creamy cream cheese, garlic and tomato sauce. And basil will decorate and enrich the taste of lasagna
In fact, there are many recipes for homemade cheese sauces, which promise a lot of great culinary discoveries. Rich, aromatic, plastic, velvety, ideal thickness, with creamy notes... All cheese sauces are made exclusively from high-quality cheeses.
How to make cheese sauce at home - a classic recipe
Lavash, pasta, French fries, dumplings, dumplings, vegetables, meat - however, it’s hard to remember a hot second course that wouldn’t go well with homemade cheese sauce. The main thing is that the recipe is very simple, the ingredients are available, and it takes minimal time to prepare.
- Calorie content per 100 g - 141 kcal.
- Number of servings - approximately 400 ml
- Cooking time - 15 minutes
Ingredients:
- Hard cheese - 350 g
- Pasteurized milk - 150 ml
- Wheat flour - 100 g
- Garlic - 3 cloves
- Butter - 50 g
- Salt - a pinch
And now the most important thing - the classic cooking process.
Step-by-step preparation of cheese sauce
- Place the frying pan on the stove, heat it and add the butter.
- When it melts, gradually add flour, while continuously stirring the contents.
- Grate the cheese onto a fine grater by hand or in a food processor.
- Add cheese shavings and finely chopped garlic to the pan.
- Using a wooden spatula or whisk, mix the ingredients well.
- Add salt to completely melted cheese.
- Remove the pan from the heat, transfer the homemade cheese sauce into a bowl and treat your family.
Cheese sauce recipes are multifaceted. In world cooking, one of the most popular sauces is the one with the addition of lemon juice. It has a spicy taste, amazing aroma and goes well with many dishes.
Ingredients:
- Cheese 45% fat (melting well) - 200 g
- Milk - 110 ml
- Corn starch - 1.5 tbsp.
- Lemon - ? PC.
- Salt - 0.5 tsp.
- Ground black pepper - a pinch
Step-by-step preparation of cream cheese sauce
- Grate the cheese on a fine grater and combine with starch. Mix well and leave for 10 minutes.
- Heat up the saucepan. Place cheese in it and pour in warm milk.
- Season with salt and pepper. Stir constantly while doing this. Bring the contents to a paste-like consistency.
- When the cheese has melted and the contents have become a homogeneous mass, remove the pan from the heat.
- Add the lemon juice passed through a press, stir and pour the sauce into the gravy boat. Use it as intended.
Cheese sauce is almost universal: it goes well with many vegetables, goes well with white meat, sounds wonderful when paired with pasta, and amazingly enhances the taste of fish. Potato casseroles and cabbage pancakes, assorted vegetables and simple salads, boiled broccoli and steamed asparagus, tender chicken fillet and sweet pieces of sea fish - to the accompaniment of cheese sauce, these dishes begin to “sound” completely differently.
Cooking time – 20 minutes / Servings: 10
Ingredients
- hard or processed cheese – 100-150 grams
- milk – 150-200 ml
- butter – 50 grams
- flour – 1 tablespoon
- vegetable or chicken broth – 150-200 ml
Preparation
To prepare the sauce, you will need a frying pan with a thick bottom - such dishes hold the temperature better, which is important in this case. So, let’s heat up the frying pan – it shouldn’t be hot, but rather just well heated.
Place 30 g of butter (note – not all the butter, but only most of it),
After the butter has completely melted, add flour.
Stir well until the mass becomes relatively homogeneous.
When the flour begins to dry out a little (you will see that it will seem to stick to the bottom), turn off the heat and leave to cool.
Let's deal with liquids. Heat the milk without bringing it to a boil. Pour it in a thin stream and in small portions into a frying pan with flour, after each new portion, stir until completely homogeneous; This is the key to a sauce without nasty lumps.
We heat the broth and also add it to the cheese sauce, stirring constantly and trying to ensure that the mass is smooth and even.
Place the pan on the stove and bring to a boil over medium heat, stirring constantly. Reduce heat and cook for another 3-5 minutes until thickened.
Add grated cheese in small portions, stirring until smooth. It is necessary that all the cheese melts. The sauce should not be very thick, but at the same time not liquid - focus on the consistency of the pancake batter.
Salt to taste, add pepper. If desired, the sauce can be “colored” with your favorite spices and herbs.
At the end, add the remaining butter and stir well.
The cheese sauce is ready. Enjoy.
Meat, vegetables or pasta await the final touch - cheese sauce. Its variations are countless: they differ depending on the types of cheeses, spices and seasonings used. Most cheese sauces are based on Béchamel sauce. Here's a simple recipe on how to make cheese sauce:
- Melt butter (1 tbsp) in a saucepan over low heat.
- Add sifted flour (1 tbsp) and mix.
- Pour in cold milk (1 cup) in a thin stream. Salt and pepper. This is how Bechamel sauce was created.
- Grate the cheese (hard, 100 g) and add it to the sauce, stirring constantly.
- Once the cheese has melted, bring the sauce to a boil, stirring constantly.
- Leave the sauce for a couple of minutes - it will thicken and be ready.
There is another way to make cheese sauce:
- Prepare a water bath. Mix cream (1 cup), starch (10 g) and yolks (1 pc.) on it.
- Add lemon juice (1/2 lemon), salt.
- Before use, combine the resulting mixture with grated cheese (40 g) and finely chopped green onions.
Cheese sauces can also be made using ready-made Bechamel sauce by heating it and adding cheese (or a mixture of cheeses) and the necessary seasonings.