Unprocessed Cheeze Sauce Recipes
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
UNPROCESSED CHEEZE SAUCE
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
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
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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