Cheeze Sauce Donnas From Nutmeg Notebook Recipes
CHEESE SAUCE
This classic, storecupboard white sauce is loaded with strong cheddar cheese - our easy recipe is ready in 15 minutes. Use to make macaroni or cauliflower cheese
Provided by Miriam Nice
Time 15m
Number Of Ingredients 4
Steps:
- Pour 500ml milk into a large saucepan and add 4 tbsp plain flour and 50g butter.
- Turn on the heat to medium and start to whisk the mixture. Keep whisking fast as the butter melts and the mixture comes to the boil - the flour will disappear and the sauce will begin to thicken.
- Whisk for another 2 mins while the sauce bubbles then stir in 100g grated strong cheddar cheese (or 50g grated cheddar, 50g crumbled blue cheese) until melted.
Nutrition Facts : Calories 219 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.54 milligram of sodium
BEST CHEESE SAUCE
This fabulous cheese sauce is as easy to make as it is versatile. A smooth, fail-safe sauce for Welsh rarebit, Horseshoe sandwiches, vegetables, and pasta. Try it over poached eggs and toast. Wow!
Provided by Pam Witzig
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Melt butter in a saucepan over low heat. Blend in flour and cook until mixture is smooth and bubbly, 2 to 3 minutes. Remove from heat; stir in half-and-half, Cheddar cheese, salt, pepper, and cayenne. Return to heat and cook, stirring constantly, until sauce is smooth, about 5 minutes. Keep warm until serving.
Nutrition Facts : Calories 668.5 calories, Carbohydrate 12.4 g, Cholesterol 178.2 mg, Fat 59.9 g, Fiber 0.3 g, Protein 21.9 g, SaturatedFat 37.8 g, Sodium 1223.1 mg, Sugar 0.6 g
CHEEZE SAUCE (DONNA'S - FROM NUTMEG NOTEBOOK) RECIPE
Provided by LauraA
Number Of Ingredients 9
Steps:
- put carrots, potatoes, and 4 cups water in pot, bring to boil, turn down, cook until fork tender - about 20 minutes place all ingredients in vitamin, blend well
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CHIPOTLE NACHO CHEEZE SAUCE - NUTMEG NOTEBOOK
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- Put all ingredients in a high powered blender and blend for 2-3 minutes or until smooth and creamy. If you blend it long enough in a Vitamix or Blendtec blender it will get nice and hot!
- This sauce does firm up when refrigerated and if it gets too thick thin it with some unsweetened plant milk or water when reheating to make it pourable again.
- Keep it refrigerated – it will last for 5-6 days. The sauce does get thicker when refrigerated so when reheating you can add a little water or unsweetened plant milk and heat it up in the microwave on 50% power to heat it up gently. Or put it in a small saucepan over low heat, stirring while it heats up. Use a wire whisk to help make it smooth and creamy.I haven't tried freezing it myself but subscribers tell us they have frozen it with it success. If it separates when thawed just put it in the blender to make it all smooth and creamy again.
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