How to cook cheese sauce at home

Cheese sauce is considered to be a universal dressing. It is served with meat, fish, rice, nachos, pasta, stewed and baked vegetables, french fries, mashed potatoes. Consider the most popular recipes, we give step by step instructions.

Cheese Sauce: Classic

• Bechamel sauce or broth - 180 ml.
• cheese ("Parmesan", "Romano" or "Ricotta") - 170-180 gr.
• Butter - 60 gr.
• fat milk - 90 ml.
• flour - 25 gr.

1. Heat a frying pan, send a cube of butter into it and melt. Sift flour into heat-resistant containers, knead the components over low heat. Lightly fry the contents.
2. Add sauce or broth, pour in milk. Continue to knead the composition with a whisk, beating with light movements until smooth. Pre-rub the cheese on a small section, mix it with the total mass.
3. Immediately begin intensively knead the contents, excluding lumps. When the cheese mass melts, the sauce can be considered ready. As it cools, the dressing will take on a density.

Tip: You can optionally make the sauce thicker by increasing the amount of cheese and flour. If it is necessary to prepare a liquid dressing, pour in more broth.

Cheese Sauce with Walnuts

• garlic - 2 teeth
• walnut (kernels) - 60 gr.
• salt - 3 gr.
• olive oil - 125 ml.
• lemon peel - 30 gr.
• Pecorino Romano cheese - 90 gr.
• Ricotta cheese - 415 gr.
• fresh basil - 45 gr.
• lemon juice - 80 ml.
• Freshly ground pepper - 3 gr.

1. Fry the peeled walnuts in a dry frying pan for 7 minutes, cool. Peel the garlic cloves. Chop the washed basil. Send all ingredients to a blender, add olive oil.
2. Break up the ingredients until smooth. Place the peel and lemon juice here. Add ricotta cheese, chopped into pieces. Turn on the device again, make a puree mass.
3. Grate the Romano cheese, mix it with pepper, salt. The basis of basil and walnut move to a bowl, add salted cheese.Knead the components, refrigerate for 3 hours, consume.

Cheese Creamy Sauce

• Fat milk - 360 ml.
• flour - 90 gr.
• hard cheese (on taste and wallet) - 240 gr.
• chopped salt - 8 gr.
• Butter - 100 gr.
• Freshly ground pepper - 3 gr.

1. Send the oil to the pan, put on the stove and cook until softened. When it becomes liquid, sift flour. Stir the ingredients and fry them to a golden color.
2. Break the milk into portions, pour in parts to the flour. The mass is languishing at slow power, stir it with a whisk. When all the milk has been poured, stew the base of the sauce to a thick consistency.
3. Do not move away from the stove during the whole boiling, mix the composition. After about 7-8 minutes, add the pepper and salt, you can add a pinch of nutmeg. Stir the dressing for another 2 minutes until the grains dissolve.
4. The selected grade of hard cheese, rub on a small section, add in portions of 40-50 gr. Stir components until dissolved. When this happens, stir the sauce for another 5 minutes, turn off the stove, taste.

Cheese sauce "Spicy"

• Table mustard (spicy) - 50 gr.
• Parmesan cheese - 90 gr.
• Dutch cheese - 50 gr.
• fat cream - 130 gr.
• crushed pepper - 3 gr.
• salt to taste

1. Pour the cream in a saucepan or frying pan, heat. Pre-rub the cheese of two varieties. Pour into the general heat-resistant utensils when the cream boils. Reduce heat to low.
2. Stir the ingredients until the cheese is dissolved. After obtaining the desired consistency, salt the sauce, season with pepper. Add mustard, stir until smooth.
3. Cook the dish for another 3 minutes, then remove the first sample. If the dressing is not very hot, you can add it with chili pepper (powder).

Cheese Tomato Sauce

• garlic - 4 slices
• sour cream (25%) - 480 gr.
• dill (greens) - 35 gr.
• egg - 3 pcs.
• tomatoes - 2 pcs.
• hard cheese - 120-140 gr.
• onions - 1 pc.
• salt to taste
• granulated sugar - 10 gr.
• drinking water - 40 ml.
• vinegar - 20 gr.
• chili pepper (optional) - 2-3 pinches

1. Peel the garlic cloves, mash with a press or blender. Grate the cheese, rinse and chop the dill. Rinse the tomatoes, cut them into cubes.
2. Prepare a solution of warm water, vinegar and sugar. Let the granules dissolve. Finely chop the onion, fill it with marinade. Leave for a third of an hour, then drain the liquid.
3. Boil the eggs, remove only the yolks and mash them with a fork.Add the pickled onions, sour cream, chopped dill, garlic, grated cheese. Stir, insist 10 minutes.
4. After this time, add tomato cubes and salt. You can spice up the chili sauce. Insist refueling in the refrigerator for 1 hour, then proceed to tasting.

Cheese Sauce with Garlic

• Parmesan cheese - 45 gr.
• hard cheese (any, main) - 230 gr.
• onion - 40 gr.
• olive oil - 30 ml.
• Cognac - 50 ml.
• cream of high fat content (from 35%) - 480 ml.
• garlic cloves - 4 pcs.
• flour - 80 gr.
• Butter - 120 gr.

1. First prepare the base. Melt the butter on a nonstick frying pan, add the sifted wheat flour (enter it in small pieces). Simultaneously stir the components.
2. When the composition is slightly fried and will get a golden hue, remove it from the burner. Chop the onion, pass it separately from other components in olive oil.
3. Then chop the garlic into slices, do not pass through the press. Stir in onion, pour brandy. After 7 minutes of soaking at low power, add cream at room temperature.
4. Bring the contents of the dish to a light bubbling, pour this mixture to flour with butter.Put the sauce on the fire, heat and stir until it thickens.
5. After about 5-10 minutes, rub the cheese on the shallow compartment of the grater, begin to pour it into the pan in portions. Wait for the main component to melt, immediately turn off the burner.
6. After cooking, the cheese sauce with garlic must be infused under the lid. Enough 10-15 minutes. After a specified time, pour the sauce into bowls or fill them with spaghetti.

Assorted Cheese Sauce

• Parmesan cheese - 30 gr.
• Emmental cheese - 35 gr.
• Romano cheese - 40 gr.
• Cheddar cheese - 30 gr.
• heavy cream - 250 ml.

1. First, rub the cheddar and parmesan, connect them together. Pour the cream into a non-stick frying pan, bring to a boil. Pour the cheese mixture in portions. Tomite the composition of 3 minutes, stirring.
2. Take up romano and emmental, they also need to be rubbed and joined. Components are entered in parts after the above time. Simultaneously stir the sauce, continuing to torment it at low power.
3. As the cheese platter melts, the dressing will take on a density. Turn off the hotplate when you reach the right consistency. Cool the sauce, start to eat.

Cheese sauce emphasizes the taste of the main dish and complements it with its exquisite aroma. Traditionally, refueling is done on the basis of broth. However, butter, garlic, walnut, mustard, tomatoes, and dill are often added to the composition.

Video: Cheese Sauce for Nachos Chips