Frederic Melton
Cheese sauce is a versatile and delicious topping that can be used on a variety of dishes, from vegetables to nachos and tacos. Making a smooth and creamy cheese sauce begins with creating a roux, a mixture of melted butter and flour cooked until it forms a paste. Milk is then slowly whisked into the roux, creating a béchamel or white sauce. Grated cheese is added to this sauce, resulting in a Mornay or cheese sauce. To prevent clumping, the cheese should be stirred in last, off the heat, and the sauce should not be allowed to overheat. The type of cheese and amount of milk can be adjusted to achieve the desired consistency and flavour, with full-fat cheeses and freshly grated varieties recommended for the smoothest results.
| Characteristics | Values |
|---|---|
| Type of cheese | Cheddar, Swiss, Gruyère, Monterey Jack |
| Type of milk | Full-fat |
| Additives | No additives |
| Temperature | Medium-low heat |
| Consistency | Thick, smooth, creamy |
| Add-ons | Hot sauce, chilli peppers, cayenne pepper, Dijon mustard |
| Storage | Airtight container in the refrigerator for up to 2 days |
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What You'll Learn
Use full-fat cheese and grate it yourself
To make a cheese sauce, it is recommended to use full-fat cheese that you grate yourself. This is because bagged, pre-shredded cheese contains additives to prevent caking that can make your sauce lumpy and prevent it from melting smoothly.
To start, let the shredded cheese sit at room temperature for a short time so that you are not putting cold cheese into hot liquid. Then, make a roux by melting butter in a small pot and whisking in flour until you get a lightly golden paste. This cooks out the raw flour taste. Next, slowly pour in the milk, whisking out any lumps as they form, and stir until you have a nice, bubbly, creamy sauce.
Once the sauce is thickened, turn off the heat and stir in the cheese a handful at a time. It is important to add the cheese at the end and to remove the sauce from the heat as soon as it starts to melt to prevent clumping. Finally, add salt, pepper, and cayenne to taste.
Your cheese sauce is now ready to be poured over a variety of dishes, such as vegetables, nachos, or french fries.
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Add cheese last to prevent clumps
To make a smooth and creamy cheese sauce, it's important to prevent clumps from forming. One of the most important steps to achieve this is to add the cheese last. Here are some tips to ensure a clump-free cheese sauce:
First, prepare your cheese sauce base. In a medium-sized saucepan, melt two tablespoons of unsalted butter over medium heat. Once melted, add two tablespoons of all-purpose flour and whisk until a paste forms. This mixture is called a roux. Make sure to cook the roux until the raw flour taste is cooked out, about one minute.
Slowly add in one cup of milk, whisking continuously to prevent lumps. Continue whisking until the mixture thickens and becomes bubbly, about 3-4 minutes. At this point, you should have a creamy sauce base.
Now, it's time to add the cheese. Remove the saucepan from the heat before adding the cheese. Adding the cheese off the heat ensures that it doesn't overheat and clump. Start adding the cheese a handful at a time, stirring continuously. Use freshly grated cheese, as pre-shredded cheese may contain additives that can affect the melting process and lead to clumping. Stir until all the cheese has melted and you have a smooth and creamy cheese sauce.
If you want an extra smooth sauce, you can grate the cheese finely before adding it to the sauce. Additionally, letting the shredded cheese come to room temperature before adding it to the hot liquid can also help prevent clumping.
By following these steps and adding the cheese last, you can enjoy a delicious, clump-free cheese sauce perfect for nachos, veggies, or any other dish you desire!
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Make a roux with butter and flour
To make a roux with butter and flour, you'll need equal parts of each. For a cup of milk, use 2 tablespoons of butter and 2 tablespoons of flour.
First, melt the butter in a saucepan over low heat. You want the butter to be completely liquified. Then, slowly add the flour, stirring constantly. It's important to keep stirring your flour and butter until it's almost a thick sauce. You may encounter a few lumps as the flour and butter combine, but these should disappear as you continue stirring and cooking. Cook the roux for about 3 to 5 minutes to get rid of any starchy flavour. The roux is ready when it smells slightly nutty and loses any raw flour taste.
The consistency of the roux should be creamy, not runny or too thick. If your roux is runny, you've added too much liquid. If it's too thick, add a little more butter.
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Slowly add milk to the roux
When making a cheese press sauce, it is important to slowly add milk to the roux to create a smooth and creamy sauce. Here is a step-by-step guide to achieving the perfect sauce:
First, prepare your roux. Melt butter in a saucepan over low to medium heat. The general rule is to use 2 tablespoons of butter for every cup of milk you plan to use. Once melted, whisk in an equal amount of flour to form a paste. Cook this mixture for a few minutes to activate the starch granules and thicken the sauce. For a white or light-coloured cheese sauce, cook the roux over low heat for about 3 to 5 minutes, just until it starts to change colour towards brown. The roux is ready when it smells nutty and has lost its raw flour taste.
Now, it's time to slowly add the milk. If your roux is hot, use cool milk, and if your roux is cool, use hot milk. This ensures that the ingredients heat up at a moderate rate, creating a velvety-smooth sauce. Gradually pour in the milk, whisking continuously to avoid lumps. You can use any percentage of milk, but higher-fat milk will result in a smoother and creamier sauce. Continue whisking until the mixture is smooth and bubbly.
After adding the milk, you can season your sauce. Traditional seasonings for a béchamel sauce include diced or grated onion, a bay leaf, cloves, and nutmeg. However, feel free to experiment with different herbs and spices to create a variety of cheese sauces.
Once the sauce has thickened, it's time to add the cheese. Remove the sauce from the heat and stir in shredded or crumbled cheese a little at a time, allowing it to melt fully before adding more. Use full-fat cheese and shred it yourself to avoid additives that can make your sauce lumpy. Let the cheese come to room temperature before adding it to the hot sauce. Continue adding cheese until you've used your desired amount, then season with salt and pepper to taste.
By slowly adding milk to the roux and following these steps, you'll create a delicious, creamy cheese press sauce that can be used in a variety of dishes. Enjoy experimenting and indulging in your cheesy creation!
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Season with salt, mustard, and cayenne pepper
To make a cheese press sauce, you'll need to start by making a roux. To do this, melt butter in a saucepan over medium heat, and then whisk in flour and salt until a paste forms. You can use salted or unsalted butter for this recipe. Next, slowly add milk and cook, stirring until fully incorporated. The amount of milk you add will depend on how much sauce you want to make—for a larger batch, you'll need to add more milk. The higher the fat content of the milk, the smoother and creamier your sauce will be.
Once you have a nice, bubbly, creamy sauce, it's time to season. Add salt, mustard, and cayenne pepper to taste. If you want an extra kick, you can also add some pepper. Be sure to use ground cayenne pepper for the best results. You can adjust the amount of seasoning to your taste preferences.
Now it's time to add the cheese. Start with a block of full-fat cheese that you shred yourself, as pre-shredded cheese can make your sauce lumpy. Sharp cheddar is a good option, but mild to extra sharp will also work. Slowly add the cheese to the sauce, a handful at a time, stirring continuously.
Once all the cheese has been incorporated, taste the sauce and adjust the seasoning as needed. If you want a smoother sauce, you can blend it using a food processor or blender. However, be careful not to overheat the cheese, as it can clump. It's best to eat the sauce right after cooking, but it can be stored in the refrigerator and gently reheated on the stove or in the microwave.
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Frequently asked questions
To make a basic cheese sauce, melt butter in a saucepan over medium heat. Whisk in flour and salt until a paste forms. Slowly add milk, then cook and stir until fully incorporated. Finally, add cheese and stir until melted.
It is recommended to use full-fat cheese and shred the cheese yourself as bagged cheese has additives that can prevent it from melting smoothly. You can use sharp cheddar, or mild to extra sharp will also work.
Cheese can get clumpy or stringy if it is overheated. To prevent this, add the cheese at the end and remove the sauce from the heat as soon as it starts to melt.
Cheese sauce is a versatile dish that can be served with a variety of foods. Some popular options include vegetables (especially broccoli, cauliflower, and Brussels sprouts), french fries, nachos, tacos, baked potatoes, pasta, and bread for dipping.
