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The Almighty Cheese Sauce

Posted by on August 17, 2011

Is it bad that I can’t spell my own blog name? But then I can’t spell much so that’s not much of a surprise…anywho, it’s all about cheese today.

When stuck for something quick for dinner I always turn to cheese. Be it macaroni cheese, cauliflower cheese, a cheese sandwhich, or occassionally just a block of cheese (I’m not joking I have done this before and I didn’t even have the excuse of being drunk).

Anyway I’m going to tell you how to make a simple cheese sauce. These measurements make a coating consistency sauce, Leiths words, not mine, so if you want it thicker, use more butter and flour…I think.

Melt 20g butter in a pan, briefly remove from the heat and stir in 20g plain flour, return to heat again and cook for a couple of minutes (this is so it doesn’t taste of flour). This is called a roux. Remove from the heat again and veeeery graaadually stir 290ml (1/2 pint) of cold milk into the hot roux until you get a smooth liquid free from lumps. (If lumps do occur get out your whisk and beat until they vanish.)  Next place the pan back on the heat and stir continuously until the liquid thickens and starts to boil, then season with salt and pepper and add a cheese of your choice, though cheddar or gruyere seemes to be the best. I haven’t put down an amount because it depends on how cheesy you want it, but it tends to take quite a bit. If the mixture is too thick for you then just add a spot more milk.

And voila cheese in sauce form. My mum and I often eat this with a spoon, my dad says it’s like eating branston pickle out of the jar. I tell him to shush.

Now just pour over cooked cauliflower (or any other cooked ingredient that goes with cheese) and place in a 180C/200C oven for 20mins or so, or pour over cooked pasta to make macaroni cheese.

 

 

Happiness in a bowl for me (oh and I chucked in cooked bacon and sweetcorn to make it extra yummy)

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