Randy Chandler
Cheese sauce is a versatile and decadent condiment that can be used as a dip or topping for a variety of dishes, including nachos, vegetables, sandwiches, and meat. It is typically made by creating a béchamel sauce, also known as a roux, from butter, flour, and milk, and then adding shredded or crumbled cheese. The type of cheese used can vary, and additional ingredients such as herbs, spices, and vegetables can be added to create different flavours and textures. Commercial cheese sauces may also contain additives and preservatives to enhance their texture, consistency, and flavour.
Ingredients used to make cheese sauce
| Characteristics | Values |
|---|---|
| Primary ingredient | Cheese or processed cheese |
| Other ingredients | Butter, flour, Milk, heavy cream, seasonings |
| Additives | Carrageenan, citric acid, monosodium glutamate, sodium citrate, sorbic acid, xanthan gum |
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What You'll Learn
The base ingredients
Cheese sauce is a versatile and delicious condiment that can be used to elevate a variety of dishes, from nachos to vegetables. At its most basic, a classic cheese sauce is made by combining butter, flour, and milk to form a béchamel or white sauce, and then adding cheese to create a cheesy, creamy delight.
The first step in making a cheese sauce is creating a roux, which forms the base of the sauce. To make a roux, equal parts butter and flour are combined and cooked. Specifically, the butter is melted in a saucepan over medium heat, and then flour is gradually whisked in. This mixture is cooked for a few minutes to activate the starch granules in the flour, which will thicken the sauce. The roux should be cooked until it smells nutty and has lost its raw flour taste, being careful not to let it brown unless a darker sauce is desired.
The next step is to slowly incorporate milk into the roux. The temperature of the milk and roux is important: if the roux is hot, the milk should be cool, and vice versa, to ensure a moderate heating rate that results in a velvety-smooth sauce. The milk is gradually whisked in, creating a smooth mixture. Seasonings can also be added at this stage, such as diced or grated onion, bay leaf, cloves, or nutmeg. The sauce is then simmered until the desired consistency is reached.
Finally, the cheese is added to the sauce. Grated or shredded cheese is recommended, as it melts more easily and creates a smoother sauce. Pre-shredded cheese can be used, but it may contain additives that affect the texture of the sauce. The cheese is added a handful at a time, and the sauce is stirred until the cheese is fully melted. It is important to keep the heat low at this stage, as high temperatures can cause the sauce to become grainy or lumpy.
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The role of temperature
Temperature is a critical factor in making cheese sauce. The temperature of the sauce and the cheese are two of the biggest factors that can cause the sauce to become grainy. When making cheese sauce, it is important to ensure that the sauce is kept at a very low temperature when the cheese is added. In fact, some recipes recommend removing the sauce from the heat altogether while stirring in the cheese. This is because cheese has a tendency to become clumpy or stringy if it gets too hot, and the sauce may break or become gritty.
The temperature of the sauce should be carefully monitored throughout the cooking process. When making the roux, the heat should be lowered if the sauce is cooking too fast. The roux should be cooked over low heat for a white or light-coloured sauce to prevent browning. The roux is ready when it smells slightly nutty and has lost its raw flour taste.
The temperature of the milk added to the roux is also important. If the roux is hot, the milk should be cool, and if the roux is cool, the milk should be hot. Combining the ingredients at different temperatures ensures that the sauce heats up at a moderate rate, resulting in a velvety-smooth texture. When adding milk to the roux, it should be added slowly and in small amounts to ensure that the sauce is smooth and lump-free.
The cheese should be added at the end of the cooking process, and the sauce should be removed from the heat as soon as it is melted. Pre-shredded cheese should be avoided, as it is often coated with additives to prevent clumping, which can cause the sauce to become grainy. Instead, it is recommended to grate the cheese just before adding it to the sauce to ensure a smooth texture.
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How to store cheese sauce
Cheese sauce is a versatile and delicious addition to any meal. It can be used as a topping for nachos, a dip for pretzel bites, or even drizzled over vegetables to get picky eaters to enjoy their greens. Making cheese sauce is a basic cooking skill, and it can be prepared and stored in advance, ready to be used whenever you need it. But how do you store it?
If you have made a large batch of cheese sauce or have leftovers, it can be stored in a sealed container in the refrigerator for up to 2 days. To reheat, simply microwave for 30-second intervals, stirring in between, until it is heated throughout.
Freezing is another option to extend the shelf life of your cheese sauce. This can be done by preparing the sauce and then freezing it in a sealed container. When you need it, take it out of the freezer and reheat it on the stovetop or in the microwave. You can also freeze cheese sauce in ice cube trays, which is perfect for adding a small amount of sauce to dishes or for single servings.
Some tips to keep in mind when storing cheese sauce:
- Avoid using aged or hard cheeses like Parmesan or Romano, as they tend to clump and become grainy when melted.
- Shred, crumble, or finely dice the cheese before heating to ensure smooth melting.
- The colder the cheese, the easier it is to cut and grate.
- When making soup, sauce, or fondue, add the cheese last and only heat it long enough to melt.
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Commercial production
Commercially produced cheese sauce is available in both liquid and dry forms. The production of liquid cheese sauce involves shredding bulk cheese products and placing them into a large processing container along with various dry ingredients and emulsifying salts. The mixture is agitated to create a slurry, and then aseptically treated using heat to sterilize the product and make it pourable. It is then packaged into sterile containers.
The production of dry cheese sauce involves creating a powdered mix, which is sold to consumers in sauce mix packets and jars. This is often included in dry macaroni and cheese products. Commercial frozen cheese sauce is used as an ingredient in frozen meals and vegetables.
Processed cheese, which is used in cheese sauce, is made by grinding and mixing natural cheese with other ingredients such as water, emulsifying agents, colouring, and flavourings. The mixture is then heated to at least 65.5 °C (150 °F) for a minimum of 30 seconds and stirred to form a homogeneous plastic mass. The goal of processed cheese is to create a product that melts uniformly without the fat separating from the protein.
Various food additives and preservatives are used in commercial cheese sauce production to create a uniform product that is consistent and stabilized in texture, consistency, colour, and flavour. These additives and preservatives help to enhance flavour and ensure freshness. Some common additives and preservatives include carrageenan, citric acid, monosodium glutamate, sodium citrate, sorbic acid, and xanthan gum.
Cheese sauce is a mass-produced product in countries such as the United States, China, and Switzerland. It is widely available in grocery stores and used in various restaurants, ranging from family-style to casual and fast food establishments.
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Different types of cheese sauce
Cheese sauce is a versatile condiment that can be made in a variety of ways, depending on the desired flavour and consistency. The most common types of cheese sauce typically start with a base of butter, flour, and milk, to which cheese is added. This is known as a Mornay sauce in French cuisine.
The classic base method for making cheese sauce involves melting butter in a saucepan, whisking in flour to create a paste, and then gradually adding milk while whisking to achieve a smooth consistency. The type of cheese added to this base can vary depending on preference, with popular choices including cheddar, gouda, havarti, and grand cru. The addition of different herbs, spices, and vegetables can also create unique flavours.
One variation of cheese sauce is the Alfredo sauce, an American sauce inspired by Fettuccine Alfredo. Another variety is fondue, a Swiss melted cheese dish that typically includes a blend of cheeses, wine, and seasoning. For a more dressing-style sauce, tangy cheeses like buttermilk blue can be used as a base.
Commercial cheese sauces are also mass-produced and readily available in grocery stores. These may be prepared using natural cheese, processed cheese, or a combination of both, and often contain additives and preservatives to enhance texture, consistency, colour, and flavour. Frozen cheese sauces, for example, may require emulsification to prevent separation.
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Frequently asked questions
Cheese sauce is made with cheese or processed cheese as a primary ingredient. It usually starts with a base of butter, flour, and milk, which are cooked together to make a paste called a roux. The milk is added to the roux to make a white sauce, and then cheese is added to make the cheese sauce.
The type of cheese used in cheese sauce can vary depending on preference. Some common types of cheese used include cheddar, Colby jack, mozzarella, and provolone.
Cheese sauce can be stored in a sealed container in the refrigerator for up to 2-3 days. To reheat, it can be warmed in a small saucepan over low heat or in the microwave for 30-second intervals.
