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It is currently Sat May 19, 2012 6:20 am
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Peeps
Joined: Sat May 15, 2010 3:37 am
Posts: 2402
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 Re: Cheese Sauces You're welcome and good luck next time.
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| Mon Sep 13, 2010 6:49 pm |
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MrsWhisky
Joined: Tue Apr 20, 2010 10:48 am
Posts: 815
Location: Dallas,TX
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Re: Cheese Sauces
_________________
So long as you have food in your mouth, you have solved all questions for the time being.
Franz Kafka
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| Mon Sep 13, 2010 6:56 pm |
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Lollie
Joined: Sat Sep 18, 2010 11:28 am
Posts: 1909
Location: Northwestern Ohio (Not Toledo) lol
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Re: Cheese Sauces For a cheese sauce, I normally just melt 2 T of butter and sprinkle in some flour stirring it really fast until it's a paste, then slowly add some milk (whole milk or 2% at least), once it starts to thicken, I add cubed cheddar, then take it off the heat and stir until the cheese melts.
I've found it does have a tendency to get to thick at times, but that can be corrected with adding more milk, then slowly reheating.
FWIW I never use an exact amount of flour, milk or cheese, and it always comes out pretty good.
It's a "fly by the seat of your pants" cheese sauce lol
I love it over stuffed green peppers, use it in homemade mac and cheese, or just mix it with rice and broccoli.
_________________
Life is what happens to you while you're busy making other plans - John Lennon
My cooking is so fabulous, even the smoke alarm cheers me on :D
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| Sun Sep 19, 2010 10:52 pm |
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MrsWhisky
Joined: Tue Apr 20, 2010 10:48 am
Posts: 815
Location: Dallas,TX
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Re: Cheese Sauces Thank you Lollie. I feeling pretty confident about making it again! 
_________________
So long as you have food in your mouth, you have solved all questions for the time being.
Franz Kafka
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| Wed Sep 22, 2010 10:59 pm |
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Peeps
Joined: Sat May 15, 2010 3:37 am
Posts: 2402
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Re: Cheese Sauces Lollie wrote: For a cheese sauce, I normally just melt 2 T of butter and sprinkle in some flour stirring it really fast until it's a paste, then slowly add some milk (whole milk or 2% at least), once it starts to thicken, I add cubed cheddar, then take it off the heat and stir until the cheese melts.
I've found it does have a tendency to get to thick at times, but that can be corrected with adding more milk, then slowly reheating.
FWIW I never use an exact amount of flour, milk or cheese, and it always comes out pretty good.
It's a "fly by the seat of your pants" cheese sauce lol
I love it over stuffed green peppers, use it in homemade mac and cheese, or just mix it with rice and broccoli. I never measure either.
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| Thu Sep 23, 2010 7:12 am |
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