Friday, July 20, 2007
I make cheese sauces really often to go on veggies, potatoes, pasta . . . whatever! As a vegetarian, I feel fully justified in getting a large part of my protein from cheese. The following recipe is how I make a basic cheese sauce. The measurements can be cut down or doubled or tripled, depending on how many servings you're aiming for. Leftovers will keep in the fridge for a few days, and this sauce is almost better for having sat for a bit!
-1 tblsp butter
-1 heaping tblsp flour
-about 1/2 a cup of milk
-about 1/2 a cup of shredded cheese (I use Dubliner, like above or any white cheddar, Italian blends, leftover odd knobs from the fridge. You name it! The only rule of thumb I think is to make sure you've got at least one cheese in there with a strong flavor, like a cheddar or Parmesan, since the milk will dilute the flavor a bit)
-melt the butter in a saucepan over low heat, add flour and cook for a few minutes.
-add milk and whisk vigorously until all flour blobs are gone
-let simmer until milk mixture begins to thicken. If the mixture is taking more than 5 or 6 minutes to thicken, add a bit more flour and whisk well.
-when mixture is thickened, add cheese. Stir until cheese melts.
-remove from heat and let sit at least 5 minutes, as sauce will thicken on standing.
Now there . . .that was even easier than opening a packet, wasn't it?
Listening: Jimmy Eat World- "Roller Queen"