How to make a cheese sauce from scratch ???

Question

I need to impress the in laws....

Answer 1

Butter
Flour
Milk
Cheese

The real trick is always heat slowly.


Melt a knob of butter at a very very low temperature... Mix in a table spoon of flour.

Slowly heat and add Milk. Then add Cheese. Always heat gently and slowly... is the real trick to a good sauce........

Answer 2

What you want to do is make a bechamel sauce then add cheese to it. Bechamel can be used for so many different purposes, and quite frankly, if you've never done it, it can be daunting the first time. But it really is simple. I will explain.

So, first make a roux. Then add hot milk, a little nutmeg, salt & pepper & whisk to dissolve the roux and thicken the milk. Do this over a medium to low heat so as not to scorch the milk. As the milk approaches boiling it will reach it's maximum thickness. By adding cheese you will add flavor and it will help to thicken even further. If it still is not thick enough, add more roux. Be sure to use a good quality cheese. Do not use cheap cheese, as they tend to have a higher oil content and you don't want that. Use a good Parmigianno Reggiano, Cabot Cheddar, Pecorino Romano, something with a good flavor that you really like. You could always blend cheeses as well.

I don't know how many people you're cooking for so this will make a larger batch. You can scale it down if necessary.

ROUX: this is made with equal parts of fat and flour. Butter is traditional but you could use vegetable oil. Melt 4 TBS of butter, then add 4 TBS flour. Stir it and it will clump together. Cook for about three minutes until the roux is a blonde color and to remove the raw flour flavor. Remove the roux.

Bechamel: Heat 2 1/2 QT's of Whole Milk in a pot until almost boiling. Add 1/2 tsp of grated nutmeg, one bay leaf (optional), half an onion (optional), two cloves (optional). Notice it's all optional, but the nutmeg is crucial. Salt is also crucial, but we'll get back to that. Be careful not to burn the bottom, so continue stirring the milk as it heats. Once you have it near a boil, you may reduce the heat and begin adding the roux. Add it in 1 TBS increments and whisk until it is completely dissolved. The roux will alter the color a little bit, and when you have achieved a thick consistency, then you may remove all of the flavor agents (bay leaf, onion, cloves). You have to season a little more liberally than usual with salt. Add salt to taste, and white pepper. White pepper is used for a clean look, but black pepper is fine also.

At this point, add up to 4 cups of cheese. This will depend on the type of cheese you are using. A strong cheese like Pecorino Romano will be best if blended with Parmesan. (that is by the way, an Alfredo Sauce). A mild cheddar will need a stronger cheese to give a little more kick. Use extra sharp cheddar if you want cheddar and try blending it with some Pecorino or Parmesan. Again, you want to taste as you are adding the cheese to make sure you are achieving the flavor you're after.

I don't know what you need a cheese sauce for, but you could use it for a potato gratin, alfredo sauce, put a cheddar sauce over broccoli. You could add some white wine and make a cheese fondue. There's lots of options.

Good luck!

Answer 3

I don't go for all this recipe stuff.
Grate a couple of inch square chunk of cheddar cheese and keep next to cooker.
Bung a heaped tablespoonful of 'doesn't this look like butter' or similar into saucepan, a shake of olive oil and warm over low heat, (the olive oil prevents the sauce from going lumpy, (a Nigella Lawson, domestic goddess tip)
then add the same amount of plain flour.
Stir constantly together til they combine and then carry on cooking on low heat for a minute. This provides your roux or sauce base. It looks worryingly solid at this stage but will be OK. Gradually whisk in milk, up to 2 cupfuls depending on how thick you want sauce, keep whisking and when you can see a lovely creamy consistency add the grated cheese, salt and white pepper to taste. Viola!
I'd have a trial run if I were you to build confidence and if you decide to use one of the measured recipes, still add in the olive oil.

Answer 4

Try this Delia Smith receipe

Ingredients
2oz/50g mature Cheddar, grated
1oz/25g Parmesan (Parmigiano Reggiano), finely grated
1 pint/570ml milk
1½oz/40g plain flour
1½oz/40g butter
pinch of cayenne pepper
a little freshly grated nutmeg
salt and freshly milled black pepper

Method
All you do is place the milk, flour, butter and cayenne pepper into a medium saucepan and place it over a gentle heat. Then, using a balloon whisk, begin to whisk while bringing it to a gentle simmer. Whisk continually until you have a smooth, glossy sauce, and simmer very gently for 5 minutes. Then add the cheeses and whisk again, allowing them to melt. Then season with salt, freshly milled black pepper and some freshly grated nutmeg.

Answer 5

Cheddar Cheese Sauce

Use this cheese sauce on vegetables, pasta, or use in other dishes.

INGREDIENTS:

3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon ground black or white pepper
1 1/2 cups milk
1 cup grated sharp Cheddar or smoky flavor Cheddar cheese

PREPARATION:

Melt butter; remove from heat. Stir in flour and seasonings. Gradually add milk, stirring until well mixed. Cook over low heat, stirring constantly, until thickened and smooth. Cook for 5 minutes longer; add cheese.
Stir until smooth and well blended. Serve with pasta or vegetables.
Makes 2 cups.

Good Luck impressing! :)

Answer 6

bechamel sauce is a white sauce so for cheese sauce add grated cheese and a sprinkle of cayenne pepper. below is a site that makes Italian white sauce from scratch with pictures for you to follow. cheese us a good tasting cheese that melts.
http://www.annamariavolpi.com/page48.html

goodluck

Answer 7

5 TEASPOONS CORNFLOUR
HALF PINT MILK
2 TO 3 OZ GRATED CHEESE
SALT & PEPPER
BLEND THE CORNFLOUR WITH A LITTLE MILK TILL SMOOTH. THEN ADD THE REST OF THE MILK AND SEASONING, HEAT THROUGH, STIRING ALL THE TIME OTHERWISE IT WILL GO LUMPY,WHEN IT STARTS TO THICKEN ADD YOUR CHEESE, I SAID 2 OR 3 OZ AS IT DEPENDS ON HOW STRONG THE CHEESE IS. CONTINUE TOO COOK FOR A FEW MINUTES. IF THE SAUCE IS TOO THICK JUST ADD A DROP MORE MILK.

Answer 8

Make a bechamel sauce, with butter and flour (40g flour, 50g butter)...melt the butter, then take it off the heat, add the four and stir, then put back on a low heat, and add milk, keep whisking, and keep it smooth...then add cheese, lightly season, and simmer slowly for about 10 minutes......job done

Answer 9

My boyfriend taught me this the other week and it works!! Ok, put 2 tablespoons of butter in a pot and heat it, then add 2 tablespoons of flour and mix it until the flour is all disolved. Add warm milk to it slowly and half a teaspoon of mustard (to enhance the flavour). Put about half a block of grated cheese into the pot slowly and keep stirring til it's all disolved!

Answer 10

two tbs of butter melted, add two tbs of flour and cook for 1 minute. Add 1 cup of milk and bring to boil. Add anywhere from one half to one cup of cheese depending on how cheesey you want the sauce or how strong the cheese your using.