Unprocessed Cheeze Sauce Recipes

BEST CHEESE SAUCE

Best Cheese Sauce image

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

Ingredients

½ cup butter
¼ cup all-purpose flour
2 cups half-and-half
2 cups shredded Cheddar cheese
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon cayenne pepper

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

UNPROCESSED CHEEZE SAUCE

Unprocessed Cheeze Sauce image

Make and share this Unprocessed Cheeze Sauce recipe from Food.com.

Provided by Suzie Blue

Categories Sauces

Time 20m

Yield 4 Cups

Number Of Ingredients 10

Ingredients

1 medium potato, peeled and coarsely chopped
1 medium carrot, scraped and coursely chopped
1 medium onion, coarsely chopped
1 cup water
1/2 cup silken tofu, drained and crumbled
1/2 cup nutritional yeast flakes
2 tablespoons fresh lemon juice
1 1/4 teaspoons salt
1 teaspoon onion powder
1/4 teaspoon garlic granules

Steps:

Place the potato, carrot, onion, and water in a saucepan and bring to a boil. Cover and reduce the heat to medium.
Simmer for about 10 minutes or until the vegetables are tender.
Transfer to a blender along with remaining ingredients and process until very smooth.
Serve Immediately or return to saucepan or fondue pot to keep warm.

Nutrition Facts : Calories 134.1, Fat 1.2, SaturatedFat 0.2, Sodium 754.9, Carbohydrate 24, Fiber 7.1, Sugar 2.7, Protein 10.8

CHEESE SAUCE

Cheese Sauce image

An easy Cheese Sauce recipe. This recipe originally accompanied Lamb and Eggplant Moussaka .

Categories Sauce Milk/Cream Cheese Egg Nutmeg Simmer Boil Butter

Yield Makes 2 cups

Number Of Ingredients 9

Ingredients

5 tbsp butter
5 tbsp all-purpose flour
2 1/2 cups milk
Few grains of nutmeg
Salt as needed
Freshly ground black pepper as needed
2 egg yolks
1/2 cup grated kefalotyri or Parmesan cheese
N/A or Parmesan cheese

Steps:

1. Heat the butter in a saucepan over medium heat. Add the flour and stir well. Cook for about 5 minutes, stirring constantly. Gradually whisk in the milk, working out any lumps that form. Bring to a full boil, then reduce the heat to low and gently simmer, stirring frequently, until thickened, about 30 minutes.
2. Remove the sauce from the heat and add nutmeg, salt, and pepper to taste. Whisk the egg yolks in a small boil and add a bit of the hot sauce to the yolks. Blend well, and return the yolk mixture to the rest of the béchamel. Stir in the cheese and blend well. Keep warm while preparing the moussaka.

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