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Basic Cheese Sauces Recipe
|Sauce||1 Cup (16 tbs)|
|Butter||1 Ounce (25 Gram)|
|Flour||1 Ounce (25 Gram)|
|Milk||1 1⁄2 Pint (900 Milliliter)|
|Cheese||8 Ounce, grated (225 Gram)|
|Milk||1 Pint (600 Milliliter)|
|Cheese||6 Ounce, grated (175 Gram)|
|Milk||1⁄2 Pint (300 Milliliter)|
|Cheese||3 Ounce, grated (75 Gram)|
|Milk||1⁄4 Pint (150 Milliliter)|
|Cheese||2 Ounce, grated (50 Gram)|
Serving size: Complete recipe
Calories 3600 Calories from Fat 2323
% Daily Value*
Total Fat 263 g404.6%
Saturated Fat 158.5 g792.4%
Trans Fat 0 g
Cholesterol 782.6 mg
Sodium 5349.2 mg222.9%
Total Carbohydrates 134 g44.6%
Dietary Fiber 7.8 g31.1%
Sugars 96.6 g
Protein 190 g379.7%
Vitamin A 188.9% Vitamin C 35%
Calcium 565.7% Iron 43.2%
*Based on a 2000 Calorie diet
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.