Basic Cheese Sauces Recipe
Summary
Ingredients
| Thin Pouring Sauce | ||
| 25 g/1 oz butter | ||
| 25 g/1 oz flour | ||
| 900 ml / 1 1/2 pints milk | ||
| 225 g/8 oz cheese, grated | ||
| Pouring Sauce | ||
| 600 ml/1 pint milk | ||
| 175 g/6 oz cheese, grated | ||
| Coating Sauce | ||
| 300 ml / 1/2 pint milk | ||
| 75 g/3 oz cheese, grated | ||
| Very Thick Sauce | ||
| 150 ml / 1/4 pint milk | ||
| 50 g/2 oz cheese, grated | ||
Directions
Melt the butter in a saucepan and add the flour.
Cook, stirring, for 2 minutes, then gradually stir in the milk.
Bring to the boil and simmer, still stirring, until thickened.
Add the cheese and stir until it melts and the sauce is smooth.
Use a thin pouring sauce as a basis for soups; a pouring sauce with pasta or vegetables; a coating sauce to cover fish, eggs, meat, vegetables, etc.; a very thick sauce as a basis for souffles.
Cook, stirring, for 2 minutes, then gradually stir in the milk.
Bring to the boil and simmer, still stirring, until thickened.
Add the cheese and stir until it melts and the sauce is smooth.
Use a thin pouring sauce as a basis for soups; a pouring sauce with pasta or vegetables; a coating sauce to cover fish, eggs, meat, vegetables, etc.; a very thick sauce as a basis for souffles.
Chef
