Patrick Oconnell
Cheese sauce is a classic French sauce, also known as Sauce Mornay. It's made by adding cheese to a white sauce, or Béchamel, which is a combination of butter, flour, milk and seasonings. The type of milk used can vary, with richer milk creating a richer sauce. Evaporated milk is a popular choice, as is skimmed milk for a lighter sauce.
| Characteristics | Values |
|---|---|
| Type of milk | Any kind of milk will work, including evaporated milk, skimmed milk, whole milk, light cream, or chicken broth |
| Consistency | The richer the milk, the richer the sauce |
| Cheese | Cheddar, Parmesan, Gruyère, or any other type of melty cheese |
| Seasoning | Salt, pepper, or other seasonings to taste |
| Thickness | Cornstarch, flour, or a roux can be used to thicken the sauce |
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What You'll Learn
You can use any kind of milk
To make a cheese sauce, you'll need to make a roux with butter and flour, which will help to thicken the sauce. You can then add your milk, and shredded cheese. It's best to use a melty cheese, such as cheddar, gruyère or parmesan. Season with salt and pepper to taste.
If you want to make your sauce extra thick, you can add cornstarch, or use all-purpose flour. You can also add a splash of chicken broth to thin the sauce, or to make it lighter.
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The richer the milk, the richer the sauce
When making a cheese sauce, you can use any kind of milk, from skim to whole milk, or even light cream. The type of milk you use will determine the consistency and richness of the sauce. If you want a lighter sauce, you can use skim milk or even half chicken broth and half milk. For a richer sauce, opt for whole milk or add a splash of cream.
Evaporated milk is also a good option, as it lends the perfect consistency to a cheese sauce. It's important to taste your sauce as you season it, so you can adjust the salt and pepper to your preference.
The classic name for a cheese sauce is Sauce Mornay, which is a derivative of the French mother sauce, Béchamel, or a white sauce. The only ingredients in a white sauce are butter, flour, milk, and seasonings. By adding cheese to that white sauce, you have a Sauce Mornay. You can use any type of cheese that melts well and has a good flavour, such as Parmesan, Gruyère, or Cheddar.
To make a cheese sauce, start by making a roux with butter and flour, then whisk in your milk of choice. Add shredded cheese and stir until melted. Season with salt and pepper to taste. For an extra-rich sauce, you can add a splash of cream or use a richer type of milk.
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You can use light cream for a richer sauce
To make a cheese sauce, you'll need to start with a white sauce, which is made with butter, flour, milk and seasonings. By adding cheese to that white sauce, you now have a sauce mornay. You can use any type of cheese that melts well, is full of flavour and has a little kick to it. Good options include Parmesan, Gruyère and Cheddar.
If you want to thicken your sauce, you can add cornstarch or all-purpose flour. You can also add butter to thicken the sauce and add flavour.
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Evaporated milk is a good substitute
Evaporated milk is a good option if you want a thick sauce. It works well with cornstarch, which is a natural thickener and is gluten-free. You can also use all-purpose flour whisked into butter to make a roux, which will also thicken the sauce.
Evaporated milk is also a good choice if you want a creamy sauce. Cheese needs emulsifiers, and if you add sodium citrate, you'll get a creamy sauce no matter what kind of cheese you use. It will also reheat well.
You can use any kind of milk in a cheese sauce, so if you don't have evaporated milk, you can use fresh milk instead.
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You can use half chicken broth and half milk for a lighter sauce
You can use any kind of milk to make a cheese sauce, but the richer the milk, the richer the sauce. For a lighter sauce, you can use skimmed milk or even half chicken broth and half milk. You can also use light cream, or evaporated milk, which lends the perfect consistency.
If you're making a cheese sauce, you'll need to use a thickener such as cornstarch, or all-purpose flour, whisked into butter to make a roux. You can also use starch or sodium citrate to emulsify the sauce.
It's important to season your sauce to taste, with salt and pepper, or other seasonings. You can also add diced jalapeño and Rotel diced tomatoes for a bit of a kick.
Finally, make sure you shred your own cheese, as pre-shredded cheese contains an anti-caking agent that can make your sauce gritty.
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Frequently asked questions
You can use any kind of milk, but the richer the milk, the richer the sauce. For a lighter sauce, use skimmed milk. For a richer sauce, use whole milk and a splash of cream.
Yes, evaporated milk is a good substitute for fresh milk in a cheese sauce. It lends the perfect consistency.
Yes, you can use light cream in a cheese sauce.
