Cheese Sauce

[roosi]

An easy recipe for a scrummy strong cheese sauce please????

[Awoo]

http://tinyurl.com/5k6on4

[lajohn]

Cheese Sauces

[dimple]

I think the secret is that when the recipe says "make a roux with melted butter and plain flour" that you make it with half flour and half mustard powder. Lovely!!!!!

[abstract]

i know you wanted a recipe but you can always cheat with BISTO cheese sauce,its good stuff! also bisto do a nice parsley sauce! and no i do not work for bisto! hahaha!

[woofgang]

equal parts of gruyere and emmenthal melted slowly. Add about a cupful (cooks measure) of white wine per 8 oz of cheese, reserving about 2 tbsp of wine stir gently and heat slowly till the cheese is dissolved and the wine is bubbling gently. Mix the reserved wine with 1 level tbsp of cornflour per 8 oz of cheese and add to the saucepan. stir well and raise the heat stirring continuously until the whole melts together and it bubbles a bit at the edge. Season with worcester suce or chilli sauce or dry mustard (not all of them lol) to taste. mmmmmmmm
Keep this one warm at all times as it cools it sets into a rubber brick!!

[puddicat]

Woofgang thats not cheese sauce thats fondue!!!my way is similar to dimple,i use a large knob o fbutter or marg,add a small amount of plain flour till becomes like a soft paste ball a roux cook out for a few minutes, add some hot milk in stages with a whisk till you get the consistency that you like,add strong mature cheddar a smidge of ready made mustard take it easy with the mustard english i use and pepper to taste, as the cheese has salt in it, if you wish you be more decadent make it half milk half cream!!!

[Jugglering]

If you have time, chop a small onion, a carrot and a couple of celery stalks. Add these to a pint of milk, along with a few peppercorns and bayleaves and bring the milk to the boil. When it starts to bubble, turn the heat off, let it cool and strain off the veg.

Melt a tablespoon of butter in a saucepan and then add a tablespoon of flour (white for a smooth sauce, wholewheat for an interesting sauce). Stir the flour into the butter for a few minutes over a low heat, then add some of the strained milk. Whisk gently and gradually add more of the milk - as it thickens up, just add more milk. Eventually you will end up with a pint or so of a good *bechamel* sauce - just add loads of grated strong cheddar (at least 6 oz) and stir well for a fabby cheese sauce. I often use several types of cheese in my sauces - a mix of extra strong mature, smoked applewood and parmesan or gruyere is great !