Cheese Sauces take many forms and there are many regional varieties. Some are based on white sauce (Béchamel), and therefore flour-thickened. Others use eggs and / or creams. Yet others drink beer or wine. Many cheese recipes include several different cheeses.
Whichever recipe you choose, you have to make sure you have chosen a large number of cheeses that melt well. Some cheeses are separate when they are heated and leave a very greasy, dirty mess. If you have any doubts, try a bit of cheese under a piece of bread under the broiler – if it is well tender and brown must be fine with the delicious cheese sauce.
With classic French cheese sauce, Sauce Mornay is called. Béchamel sauce with concentrated cheese. Usually half a Gruyère and half a Parmesan cheese are used, though different combinations of Gruyère, Emmental cheese or white Cheddar appear differently.
Your favorite Sauce Mornay recipe enriches with egg yolks and creams to be absolutely glamorous. Of course, you can skip egg yolks and cream for a cheaper (and less fatty) version. Here is the recipe:
- 30 g butter
- 30 g light flour
- 500 ml milk
- 3 egg yolks
- 50 ml cream
- 100 g of grated cheese (Emmenthal, Gruyère or Cheddar)
- pinch of nutmeg
- Salt and pepper
Make butter, flour and milk with Béchamel sauce. Seasoned with pepper and nutmeg (no salt until cheese is added).
Mix egg yolk and cream in a bowl and mix the mixture with Bechamel, constantly foaming. Boil the sauce for one minute and then remove from heat and shake the cheese, foaming all the time until the cheese is melted
Flavor mostly for salt and add to our taste 19459002
The term fondue simply means "melted", Conventional Swiss Fondue, used cheese Gruyère, Emmenthal and possibly Raclette. You can make generic "Swiss" cheese or even Jarlsberg. The cheese is melted in white wine and with Kirschwasser flavor. The long forks are then used to draw crunchy bread in cheese sauce, which is held on a hot table burner.
Kirsch or Kirschwasser is a distilled cherry and light. Some recipes replace the cherry brandy liqueur. I did not regularly try cherry brandy in a cheesecake, but my opinion is that cherry pudding contains a fine amount of sugar in the flesh too sweet.
Welsh rarebit (often "rabbit" and both pronouncements are considered correct, so use whatever your friends use) Baking and then baking the whole baking in the oven
Welsh rarebit relatives come from Kentucky and are known as "Hot Brown". This is one of the main ingredients cheese sauce . There are different French "croque-monsieur" and "croque-madame", which are actually cheese-to-toast varieties, as they use cheesecloths instead of cheese sauce.
Four Cheese Sauce
This is an extremely rich sauce that is primarily used as a sauce for pasta, including dumplings. Be aware that there is plenty of fat and salt in this pot (cheese with lots of salt)!
Source by Anne M. Clarke