How to make cheese sauce at home

Cheese sauce is rightfully considered 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, give step-by-step instructions.

Cheese Sauce: Classic

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

1. Heat the pan, send a cube of oil into it and melt. Sift flour into a heat-resistant container, knead the components over low heat. Lightly fry the contents.
2. Add the sauce or broth, pour in the milk. Continue to knead the composition with a whisk, whisking with light movements until smooth. Grate the cheese in advance in a shallow section, mix into the total mass.
3. Immediately begin to 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: if you wish, you can make the sauce thicker by increasing the amount of cheese and flour. If you need to prepare a liquid dressing, pour in more broth.

Walnut Cheese Sauce

• garlic - 2 prongs
• walnut (kernels) - 60 gr.
• salt - 3 gr.
• olive oil - 125 ml.
• lemon zest - 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 walnut in a dry frying pan for 7 minutes, cool. Peel the garlic cloves. Chop the washed basil. Send all the ingredients to a blender, add olive oil.
2. Crush the ingredients until smooth. Place the peel and lemon juice here. Add the ricotta cheese, chopped into pieces. Turn on the appliance again, make a puree mass.
3. Grate Romano cheese, mix it with pepper, salt. Move the base from basil and walnut to a bowl, add salted cheese. Mix the components, refrigerate for 3 hours, consume.

Cream Cheese Sauce

• fat milk - 360 ml.
• flour - 90 gr.
• hard cheese (taste and wallet) - 240 gr.
• crushed salt - 8 gr.
• butter - 100 gr.
• freshly ground pepper - 3 gr.

1. Place the butter in a skillet, place on a stove and cook until tender. When it becomes liquid, sift the flour. Stir the ingredients and fry them until golden.
2. Break the milk into portions, pour in parts to the flour. The mass languishes at a slow power, stir it with a whisk. When all the milk has been poured, simmer the base of the sauce to a thick consistency.
3. Throughout the boiling, do not leave the stove, mix the composition. After about 7-8 minutes, pour pepper with salt, you can add a pinch of nutmeg. Stir the dressing for another 2 minutes until the grains dissolve.
4. The selected variety of hard cheese, grate on a shallow section, add in parts of 40-50 g. Stir the ingredients until dissolved. When this happens, simmer the sauce for another 5 minutes, turn off the stove, taste.

Spicy Cheese Sauce

• mustard "Canteen" (spicy) - 50 gr.
• Parmesan cheese - 90 gr.
• Dutch cheese - 50 gr.
• fat cream - 130 gr.
• chopped pepper - 3 gr.
• salt tastes good

1. Pour the cream into a saucepan or skillet, heat. Grate two types of cheese in advance. Pour into a general heat-resistant dish when the cream boils. Reduce the heat to a minimum.
2. Stir the ingredients until the cheese dissolves. After obtaining the desired consistency, salt the sauce, season with pepper. Add mustard, knead until smooth.
3. Cook for another 3 minutes, then remove the first sample. If the dressing is not very sharp, you can add it with chili pepper (powder).

Cheese sauce with tomato

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

1. Peel 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. Chop onion finely, pour 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 pickled onions, sour cream, chopped dill, garlic, grated cheese. Stir, insist 10 minutes.
4. After this time, add the tomato cubes and salt. You can season the chili sauce. Insist refueling in the refrigerator for 1 hour, then proceed with tasting.

Garlic Cheese Sauce

• Parmesan cheese - 45 gr.
• hard cheese (any, basic) - 230 gr.
• onions - 40 gr.
• olive oil - 30 ml.
• cognac - 50 ml.
• high fat cream (from 35%) - 480 ml.
• garlic cloves - 4 pcs.
• flour - 80 gr.
• butter - 120 gr.

1. First prepare the base. Melt the butter in a non-stick pan, add the sifted wheat flour (add it in small parts). Stir the components at the same time.
2. When the composition is slightly fried and gains a golden hue, remove it from the burner. Chop onion, pass it separately from other components in olive oil.
3. Then chop the garlic into slices, do not pass through a press. Stir in the onion, pour in the cognac. After 7 minutes of languishing at low power, add cream at room temperature.
4. Bring the contents of the utensil to a light boil, transfer this mixture to flour with butter. Put the sauce on the fire, heat and stir until it thickens.
5. After about 5-10 minutes, grate the cheese in a shallow grater compartment, start pouring it in parts into a skillet. Wait for the main component to melt, immediately turn off the burner.
6. After cooking, the cheese sauce with garlic must be insisted under the lid. Enough 10-15 minutes. After a specified time, pour the sauce on the bowls or season them with spaghetti.

Assorted Cheese Sauce

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

1. First, grate cheddar and parmesan, connect them together. Pour the cream into a non-stick pan, bring to a boil. Pour the cheese mixture in portions. Stew the composition for 3 minutes, stirring.
2. Engage in romance and emmental, they also need to be grated and combined. Components are entered in parts after the above time. Stir the sauce at the same time, continuing to simmer it at low power.
3. As the cheese platter is melted, the dressing will take on a density. Turn off the hotplate when you have the right consistency. Cool the sauce, start eating.

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

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