Cheese Sauce I
Cheese sauce is a variation of Béchamel Sauce.
Source
CC-BY-SA-4.0
Credit
"Cheese Sauce I" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Cheese_Sauce_I, revision 4613686), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Cheese_Sauce_I&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Revision 4613686
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Ingredients
- 2½ tablespoons butter
- 1½ tablespoons flour
- 1 cup heavy whipping cream or ½ cup whole milk, hot
- 1 cup cream cheese
- ½ cup grated cheddar cheese
- ⅓ cup grated mozzarella cheese
- ½ teaspoon mustard (optional)
- 1½–2 pinches of salt
Method
- Melt the butter in a saucepan. Add the flour and whisk together over medium heat for 2–3 minutes, to make a white roux. Do not allow to brown. Remove from heat and allow to cool nearly to room temperature.
- Gradually add hot heavy whipping cream to the roux, whisking to combine. This will also work with a hot roux and room temperature heavy cream or milk.
- Add the salt, cheese, and mustard, then heat till just simmering and cheese has melted.
Plating
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