Pleasant cheese sauce for a variety of dishes

It seems that such a gravy? Trifle! But the French will not agree with you. In the country of gourmet sauce is of great importance. Especially if it is cheesy. A true Frenchwoman, says the proverb, can do three things out of nothing: an exquisite hat, a fine dish and a grandiose scandal. Let us dwell on the second skill. Let's try to make something out of nothing. And if we have a nice cheese sauce at our disposal, this "something" promises to be very tasty. Eggs, hard-boiled, seem to you unearthly ambrosia, if you drip on an orange yolk such gravy. Or simple potatoes. With cheese sauce in the oven, it will turn into an exquisite and satisfying dish. This gravy can be filled and salads. Fish, meat, vegetables and even fruit desserts can all be served to the accompaniment of cheese sauce. He is very good.

Cheap recipe

It should be said a few words before starting to prepare the cheese sauce. Recipes of cheese sauce often describe the same cooking process, but use different grades. Cheddar, Parmesan, goat or with mold - from the type of the main ingredient will vary the taste of gravy, and with it and the whole dish. In the cheeses you can mix various spices and herbs. Our first recipe is the most economical. To prepare this sauce, fused cheese, and any kind of hard cheese, will do. If you have a slice of 100-150 grams in the fridge, boldly get to work.

Heat the cast-iron frying pan and put on it 30 grams of butter. When it melts, pour a spoonful of flour. Fast stir until homogeneous. When the flour begins to stick to the bottom, we set aside the frying pan to cool. In a separate saucepan, we warm up a glass of milk. Do not bring it to a boil, pour a thin trickle into the flour, stirring carefully, to avoid the formation of lumps. In the same way warm up and add a glass of vegetable or chicken broth. Return the frying pan to the stove, bring the liquid to a boil, stirring constantly. After that, we subtract to a minimum the fire and cook until thick. Now mix the grated cheese. It is important that it melts completely. And at the end, season with a nice cheese sauce with salt and favorite spices. The sauce should look like a dough for pancakes. If the mass is too steep, add butter.

With cheddar cheese

Sauce is prepared in a saucepan. We begin by heating slightly more than 0.5 liters of milk. You can immediately put in it 40 grams of butter. When the milk is heated, stir with one hand, and the second we fill the flour (two tablespoons). We bring to a boil, we reduce the fire. We continue to stir all the time in a saucepan. The mass should be homogeneous. We should have a finely grated cheddar (130 grams) on hand. We pour it into milk, season with salt, nutmeg and black pepper. We cook another five minutes. During this time the cheddar will melt, and the mass will become completely homogeneous. This cheese sauce is suitable for meat and vegetables, casseroles, french fries and pasta.

Cooking under sausages

One hundred grams of any hard cheese is rubbed with large shavings. We pour 125 milliliters of milk into dishes with non-stick coating . Add a tablespoon of the prepared mustard, a pinch of basil, thyme and thyme, sugar and salt to taste. Pour the cheese. Put the dishes on a small fire. Bring to a boil, all the time mixing the mass, so that the gravy is not burnt. We maintain for another two or three minutes, until a nice cheese sauce slightly thickens. We pour on them sausages, sausages, any boiled meat.

Creamy cheese sauce with eggs: "morne"

Despite the catchy foreign name, this gravy prepares surprisingly simply. Those who cooked the bechamel, they will notice. We dissolve butter (150 grams) in a frying pan, sprinkle two and a half spoons of flour. Stirring, bring to a golden hue, pour half a liter of milk. So we have a classic béchamel. To make it "morine", pour there 50 grams of grated Parmesan and mix it until the cheese dissolves completely. Fire under the frying pan is up to the minimum, we pour in 50 milliliters of fat cream. Remove the sauce from the fire, slightly cool and drive in turn two egg yolks. Solim and season with spices to taste. This nice cheese sauce is suitable for casseroles, but also for chicken and vegetable dishes. It is served warm, but not hot, because at high temperatures the yolks can curl up and the gravy will lose its smoothness and velvety.

Cook together with the main course

It is not necessary to cook cheese sauce separately. Recipes of cheese sauce provide for their preparation together with the main course. Consider this for the example of a meat casserole from cauliflower. We disassemble the head on inflorescences and boil in salted water for about seven minutes. We strain and transfer to a greased baking dish with an equal layer (half a cabbage). We cover with minced meat. Top we put the remaining number of inflorescences. In a jar we mix warm milk, butter, flour and grated cheese. Fill this sauce with casserole, put the form in a preheated oven for forty minutes.

Cheese sauce for fondue

The recipe allows you to prepare this gravy with any kind of sour-milk product. Especially delicious fondue is obtained if you use cheese with mold. So, let's bask in a glass of milk or cream. In a hot liquid, we dissolve 60 grams of cheese. Separately, we make a spoonful of starch in a small amount of cold milk. We put the cheese mass on the fire. Gradually introduce starch. Cook, stirring, until the sauce thickens. We add for the taste of a pinch of dried herbs - basil, dill. Salt and pepper sauce. Separately we prepare French fries. We serve fondue. Dipping the fries into the sauce and enjoy.