- #1
Tim1955
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please tell me how to make goody cheese sauces?
Thanks
Thanks
In summary, to make a delicious and affordable Manchego cheese sauce, you will need butter, flour, milk, grated Manchego cheese, nutmeg, whole grain mustard, salt, and pepper. Melt butter in a sauce pot and add flour, gradually adding milk while whisking until thickened. Add nutmeg, mustard, and cheese and continue to stir and simmer for 5 minutes. This sauce pairs well with asparagus, and cheddar can be used for broccoli and cauliflower. A dill cream sauce would also be a tasty option for cucumber and salmon.
- #2
Astronuc
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Manchego Cheese Sauce - great with asparagus.
1 tablespoon butter
1 tablespoon flour
1 Cup milk
1/4 lb grated Manchego Cheese
pinch nutmeg
1 teaspoon whole grain mustard
salt and pepper to taste
In a small sauce pot melt the butter (at low temperature - do not boil!), and add the flour and whisk well. Add the cold milk slowly, and continue whisking until the liquid thickens. Add the nutmeg and mustard, and the cheese. Continue to stir and simmer gently for about 5 minutes.
1 tablespoon butter
1 tablespoon flour
1 Cup milk
1/4 lb grated Manchego Cheese
pinch nutmeg
1 teaspoon whole grain mustard
salt and pepper to taste
In a small sauce pot melt the butter (at low temperature - do not boil!), and add the flour and whisk well. Add the cold milk slowly, and continue whisking until the liquid thickens. Add the nutmeg and mustard, and the cheese. Continue to stir and simmer gently for about 5 minutes.
- #3
Tim1955
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- 0
I will pour it over vegetable, greenpeas, cucumber, reddish cabbage, half-cut mini tomatos...+size-bite cut salmons or thinly sliced beef
Not expensive but delicious and healthy
Not expensive but delicious and healthy
- #4
Astronuc
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Science Advisor
2023 Award
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Hmmm. Well, manchego may be a bit strong for that then.Tim1955 said:
The manchego goes great on asparagus - it's part of a recipe of asparagus in manchego cheese sauce.
Cheddar seems to go well with broccoli and cauliflower -
http://southernfood.about.com/od/cheeserecipes/r/bl30103x.htm
See also - http://southernfood.about.com/od/saucerecipes/r/bl50921a.htm - for other sauces.
Perhaps you might try a cream sauce - but that has a relatively high fat content.
I was thinking with cucumber and salmon - a nice dill cream sauce might be nice.
The first recipe in this thread (https://www.physicsforums.com/showthread.php?t=75257) is for a dill-cucumber cream sauce.Where's Evo when you need her?!
Last edited:
Related to Food science, making cheese sauces
1. What is the science behind making cheese sauces?
The science behind making cheese sauces involves a process called emulsification. This is where the fat molecules in the cheese are dispersed and suspended in the liquid to create a smooth and creamy texture. Additionally, the use of heat and acid from ingredients like lemon juice or vinegar helps to break down the proteins in the cheese, allowing it to melt and mix more easily.
2. How do you prevent cheese sauces from becoming grainy?
The key to preventing grainy cheese sauces is to avoid overheating. When cheese is heated too quickly or at too high of a temperature, the proteins in the cheese can become overcooked and clump together, resulting in a grainy texture. It's important to heat the sauce slowly and at a low temperature, stirring constantly to prevent clumping.
3. Can any type of cheese be used to make a cheese sauce?
While most types of cheese can be used to make a cheese sauce, some are better suited than others. Cheeses that have a high moisture and fat content, such as cheddar, Gouda, and Monterey Jack, are great options as they melt easily and have a smooth consistency. Harder cheeses like Parmesan can also be used, but may require additional steps such as grating or mixing with a softer cheese to achieve a smooth sauce.
4. How can I thicken a cheese sauce without using flour?
If you're looking to avoid using flour in your cheese sauce, there are a few alternative thickening agents you can use. One option is to mix in a small amount of cornstarch with cold water before adding it to the sauce, which will help thicken it without altering the flavor. Another option is to use a small amount of arrowroot powder, which has a similar thickening effect as cornstarch but is gluten-free.
5. Is it safe to reheat leftover cheese sauce?
Yes, it is safe to reheat leftover cheese sauce as long as it has been stored properly in the refrigerator. To reheat, place the sauce in a saucepan over low heat and stir constantly to prevent scorching. If the sauce becomes too thick, you can add a small amount of milk or cream to thin it out. It's important to reheat the sauce to a safe internal temperature of 165°F to prevent the growth of harmful bacteria.
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