To prepare a delicious side dish, it is not enough just to sprinkle the finished pasta with grated cheese. This is the simplest option for those cases when you have only a couple of minutes to cook dinner. A truly delicious treat will turn out with a delicate cheese sauce.
Classic cheese sauce
Ingredients: 230 g of pasta, 130 g of hard salted cheese, a full glass of full-fat milk, a piece (about 30-40 g) of butter, a mixture of spices to taste.
- Selected pasta is boiled in salted boiling water until fully cooked.
- While the base is being prepared, the cheese is grated with the smallest holes.
- In a small saucepan, milk is combined with butter and spices. The mixture can be slightly salted.
- The mass is left on medium heat until the cheese is completely melted.
- Ready spaghetti or other products are leaned back in a colander, but not washed.
While still hot, they are poured with pasta cheese sauce and mixed thoroughly.
With sour cream
Ingredients: 40 g of hard salted cheese, 2 chicken eggs, 25-30 g of butter, 2 tbsp. tablespoons of white flour, 90 g of sour cream, 80 ml of very fat cream, salt, white pepper. How to cook cheese sauce with sour cream is described below.
- The cheese is rubbed as finely as possible, after which it is combined in one bowl with raw eggs, sour cream, and ground white pepper. The mixture is salted to taste. If the cheese is salty enough, no additional salt is needed.
- Butter is melted in a frying pan. The mass from the first step is added to it. Cream is poured here, and flour is poured.
- After mixing, the products are heated over low heat for a couple of minutes.
The finished sauce is generously poured over boiled or fried pasta of any kind.
From melted cheese
Ingredients: 2/3 tbsp. grated Parmesan, 2 full glasses of full-fat milk, 70-80 g butter, 120 g melted cheese, a pinch of dried basil and nutmeg, salt, a clove of garlic, 1 tbsp. a spoonful of olive oil.
- Olive oil is heated in a saucepan. The creamy component is immediately added to it.
- Minced garlic is fried on this mixture. After 3-4 minutes, milk is poured into it, and pieces of processed cheese are laid.
- It remains to add salt, seasonings and grated cheese.
On low heat with stirring, the sauce is cooked until thickened.
Cheese garlic sauce
Ingredients: 430 g spicy cheddar cheese, 5 large spoons of butter, table salt, 2 large spoons of high-grade flour, 3 garlic cloves, a pinch of freshly ground black pepper, 2 full glasses of full-fat milk.
- Butter is cut into pieces and placed in a saucepan. It must be melted and heated over medium heat until numerous bubbles appear.
- Flour is poured into the hot mass. So that the sauce does not turn out with lumps, you must first sift it a couple of times through a fine sieve.
- After thorough mixing, garlic, cut into small pieces, is added to the mixture. The ingredients must be beaten until the mass acquires a light brown hue.
- The fire is reduced, milk is poured into the saucepan in a thin stream. Beating continues until the mixture boils. In this state, it should be left for about 1 minute.
- Next, grated cheese is added. The ingredients are mixed until smooth.
- Salt and pepper are added.
- It remains to beat the sauce and cool it slightly.
Such an additive is served with pasta and other warm side dishes.
Blue cheese gourmet option
Ingredients: 160 ml of whole cow's milk, a large spoonful of full-fat butter, a pinch of sea salt, 110 g of blue cheese, a large spoonful of high-grade wheat flour, a mixture of peppers. How to make cheese sauce from a gourmet delicacy is detailed below.
- In a large saucepan, melt butter over low heat. To speed up the process, it should be pre-cut into pieces.
- Flour is poured into the resulting liquid. The mixture immediately begins to beat with a whisk to prevent the formation of lumps.
- The flour is fried in butter until it becomes light cream.
- This is where the milk comes in. It must be hot. Continuous stirring continues.
- Pieces of cheese, a mixture of peppers, the required amount of salt are added.
- The mass is left on fire until the cheese is completely dissolved. In this case, you need to constantly stir the contents of the saucepan.
The sauce is served hot.
Parmesan sauce at home
Ingredients: 40 g of grated Parmesan, 130 g of fat sour cream, 80 g of mayonnaise, a large spoonful of freshly squeezed lemon juice, ½ small. tablespoons coarsely ground black pepper, 3 anchovy fillets.
- First, fish fillets are crushed in a blender.
- Sour cream and cheese are laid out with anchovies.
- Pepper, mayonnaise and lemon juice are sent to the same container.
- All ingredients are mixed and ground until smooth using a suitable blender attachment.
- The resulting sauce must be transferred to a glass container, tightly covered with a lid.
Before taking a sample, you need to let the resulting mixture brew in the cold for at least 2 hours.
From Cheddar cheese
Ingredients: 3 tablespoons each of high-grade wheat flour and full-fat butter, 170 g of cheddar, 2.5 faceted glasses of milk.
- First of all, the cheese is crushed using a grater with large or medium divisions.
- Butter must be chosen fatty and of high quality. Spread just doesn't fit. It will only spoil the finished sauce.
- The butter is cut into small pieces and melted in a saucepan. Well-sifted flour is also added here.
- The mass is left on fire until it acquires a delicious golden hue. In addition, the most delicate aroma of nuts should begin to emanate from the sauce. Only real cheddar cheese gives it.
- In a frying pan at medium heat, pieces of butter are melted. This is where flour comes in. The ingredients are mixed until smooth.
- When the mixture turns brown, cream can be poured into it. The components are mixed with a whisk so that lumps do not appear in the sauce. The mass is brought to a boil.
- Then you can add salt, pepper, grated cheese to the mixture.
- When the cheese component is melted, the dish is completely ready.
If you suddenly want something tasty, but you don’t want to go to the store, you can make cheese sauce from improvised means. And with it, the most ordinary products will seem like heavenly food. The basis of the cheese sauce is the same components as for the preparation of Bechamel - milk, flour, butter. And by adding different types of cheese, or introducing other ingredients, you can constantly get a new taste. Blue cheeses give a special sharpness and piquancy. The sauce is prepared from hard or processed cheeses, garlic, mustard, mayonnaise, and spices are added for taste. Flour is most often used as a thickener. The sauce is served with meat, poultry, mushrooms, vegetables, pasta, sweet desserts.
Cheese sauce - food preparation
If flour is included in the sauce, it must first be fried in a dry frying pan until creamy. Then there is a high probability of avoiding the appearance of lumps. Cheese before adding to the sauce is ground on a grater or cut finely with a knife.
Cheese sauce - the best recipes
Recipe 1: Garlic Cheese Sauce
If you describe this recipe in two words, you can say - simple and delicious. For the sauce, hard cheeses are suitable. The main thing is good quality, then the cheese will not curl into lumps, but will melt. If you don't like the smell of garlic, you can leave it out. Now you don’t need to think about where to use a piece of cheese drying up in the refrigerator.
Ingredients: 100 cheese, a couple of small garlic cloves, 100 ml heavy cream (20-30%), pepper + salt.
Cooking method
Finely grate the garlic and cheese and mix. Pour in the cream and put on the stove. The sauce is prepared in a water bath, requires constant stirring. Once cheese is melted, add pepper and salt. The sauce is ready.
Recipe 2: Cheese sauce for meat
If you just fried meat and want to revive it with spicy notes, prepare cheese sauce and you are guaranteed an explosion of taste emotions. Instead of Parmesan, you can use Cheddar or any cheese that melts well (brine ones are not suitable). The sauce is prepared not just quickly, but with lightning speed.
Ingredients: 100g parmesan, 100ml heavy cream (sour cream), 2 tbsp. hot mustard, salt, pepper.
Cooking method
Finely grate the cheese. Heat the cream as it comes to the boiling stage (small bulges appear), add the cheese and stir until it dissolves. At the end add mustard, salt and pepper. If it seems a little spicy, you can sprinkle with a pinch of chili pepper. Pour over the meat and serve.
Recipe 3: Blue Cheese Sauce
Do not be alarmed, this is not a moldy sauce, but the most noble one. Rather, from noble varieties of cheese with mold such as Dor Blue and the like. Can be served with chicken wings or breast, chips, grilled steak or vegetable casserole. Mayonnaise and sour cream act as thickeners. You will not believe, but the sauce is prepared completely without heat treatment.
Ingredients: 100g blue cheese, 3 tbsp. sour cream and mayonnaise, pepper, table. a spoonful of olive oil (or regular vegetable oil).
Cooking method
Grind the cheese with a knife or on a grater, add the remaining ingredients and mix with a whisk or fork until the cheese is dissolved.
Examples of dishes with cheese sauce
Recipe 1: Chicken in Cheese Sauce
When preparing this dish, you do not need to stand at the stove all the time. This is a very important moment when you need to do several things at the same time. The recipe specifies the weight of 1 kg of chicken. Don't approach it with German pedantry or Swiss precision. Improvise and rely on your discretion. Those. the weight of a bird may not be a kilogram, but eight hundred grams or one and a half kilograms. And not necessarily a whole chicken carcass - it can be thighs, drumsticks, breasts. Processed cheese is better to take soft, such as Viola or Amber.
Ingredients: 1 kg of chicken, 400 g of processed cheese, salt, pepper, a couple of garlic cloves.
Cooking method
Chop the chicken into random pieces and put to boil, pour cold water. It should cover the bird on the finger, i.e. 1.5-2 centimeters above the level of the meat. Pepper, you can add a little salt, but not completely, because. the cheese will add its saltiness. Stew for about an hour so that the meat becomes soft (breasts can be cooked less). Because there is not enough water, the broth will turn out rich. Put cheese in a saucepan with chicken, stir so that it evenly disperses, turn off the fire. Add chopped garlic, mix again and let it brew for ten minutes. You can serve boiled or fried potatoes, rice, spaghetti as a side dish. Sprinkle with herbs.
Recipe 2: Broccoli with Cheese Sauce
You don't have to wait until summer or fall to cook broccoli dishes. Fresh cabbage can be replaced with frozen cabbage, which is sold in any store in winter and summer. It is even more convenient for cooking, because. already disassembled into inflorescences. It remains only to throw it into boiling water. By the way, cauliflower also goes well with cheese sauce. It turns out a quick, healthy and tasty dish.
Ingredients: broccoli - 1 small head, cheddar (or similar cheese) - 100g, processed cheese - 100g, butter - 30g, a tablespoon of flour, salt, ground paprika, pepper, 200ml of milk or cream.
Cooking method
If the broccoli is fresh, it must be disassembled into inflorescences and sent to a double boiler for 15-20 minutes, sprinkled with lemon juice. You can just boil it in water for ten minutes. Throw away in a colander. While the cabbage is cooking, so as not to sit idly by, it's time to conjure over the sauce.
Finely chop the processed cheese, grate Cheddar coarsely. Melt the butter in a hot frying pan, add flour and fry a little. Pour in milk or cream. The main thing here is to avoid the appearance of lumps, so the mixture should be stirred continuously. Add all the cheese and cook until it melts, i.e. the sauce will not be smooth. Now you need to bring it to the condition, salting and adding spices to taste. Broccoli is poured with hot sauce and served on the table.
- The sauce is served hot. So that it does not cool down, it is kept in a water bath.
- If the sauce is thicker than you expected, it can be thinned with warm broth or milk. When adding liquid, the sauce must be constantly stirred with a spatula so that it does not lose its uniformity.
In the second and third recipes, I used a video not from the TK.
Cheese sauce is a great option to complement the taste of the dish and make it softer and more tender. This sauce goes well with fish, poultry, meat, vegetables, mushrooms and pasta.
There are a lot of options for making cheese sauce, but I will tell you how to make it quickly and incredibly tasty.
Recipe for a simple cheese sauce for pasta with a photo
Kitchen utensils: board, grater, saucepan, whisk, gravy boat.
Ingredients
Step by step cooking
The sauce can be served hot with pasta, spaghetti, potatoes, vegetables, meat or fish. When cold, it can be spread on fried toast or served with various snacks.
video recipe
On the video you can see all the stages of preparation in more detail.
Parmesan cheese sauce recipe
Time for preparing: 10 minutes.
Servings: 2.
Calories per 100 g: 247 kcal.
Kitchen tools: board, grater, knife, saucepan, spatula, frying pan, gravy boat.
Ingredients
Step by step cooking
video recipe
I advise you to watch a detailed video recipe before you start cooking.
Bechamel sauce recipe
Time for preparing: 15 minutes.
Servings: 3.
Calories per 100 g: 192 kcal.
Kitchen tools: board, grater, knife, sieve, saucepan, spatula, gravy boat.
Ingredients
Step by step cooking
- We spread peeled onions (70 g), 1 bay leaf and 280 ml of milk in a saucepan.
- Bring the milk to a boil, and then turn it off and let it brew under the lid for 20 minutes.
- While the milk is infused, rub 70 g of hard cheese on a fine grater.
- In a separate bowl, filter the milk through a sieve.
- We spread 20-25 g of butter and 25 g of flour on a preheated pan. Stirring, fry the mass until golden brown.
- Then add milk and cook the sauce until it thickens. During the cooking process, it must be constantly stirred so that the mass does not burn.
- When the sauce becomes thick and homogeneous, add 4 g of nutmeg and salt and pepper to taste.
- Then we send cheese to the sauce, mix and cook for 5 minutes over low heat.
- We give the finished sauce time to cool, and then serve with any meat dish or pasta.
video recipe
To repeat this recipe with particular accuracy, I recommend watching a video with step-by-step preparation.
In every house and on every table, we are used to seeing sauces for all dishes. In addition to mayonnaise and ketchup, which are familiar and available in every refrigerator, there are many sauces that can update the taste of dishes and with which familiar side dishes will sparkle with new notes and get completeness.
Classic cheese sauce
The classic cheese sauce recipe looks simple, and its preparation does not require culinary skills or the dexterity of chefs.
You will need:
- cheese - 150-200 gr;
- base - broth or Bechamel sauce - 200 ml;
- 50 gr. ;
- 1 tbsp flour;
- 100 ml of milk.
And only 20 minutes of free time.
Performance:
- Melt the butter in a frying pan and add flour, stir and fry, add milk and broth. To maintain the uniformity of the product, you need to constantly stir with a whisk.
- After “combining” the products, add grated cheese to the pan, stir so that it dissolves faster.
- Once the cheese has melted, the sauce is done and will thicken as it cools. This should be taken into account when adding milk / broth: you can make the sauce liquid and pour it over the side dish when serving, or serve a thicker sauce in individual gravy boats as a dip - from English. - a thick sauce for dipping pieces of something.
In a ready-made sauce, you can add pepper for spiciness or greens for freshness.
This is how a quickly prepared cheese sauce, which turned out to be light and tender, will be a pleasant addition to the table. In the photo, a cheese sauce prepared according to a classic recipe is already waiting to be served at the dinner table.
Cream cheese sauce
The basis of the cream cheese sauce, unlike the classic recipe, uses cream.
His recipe, like the homemade cheese sauce recipe above, is easy to make.
Composition of products:
- cheese - 150-200 gr;
- 200 ml low-fat cream;
- 30 gr. butter;
- 2 tbsp. flour;
- salt, pepper - to taste, it is possible to add nutmeg or walnut.
Performance:
- In a frying pan, fry the flour to a delicate yellow hue, melt the butter and add the cream.
- We mix everything, continuing to heat, to prevent the presence of "flour lumps" in the sauce.
- Add cheese, chopped or grated, to the pan.
- When the cheese dissolves in the cream and gives a soft color and taste to the future sauce, add salt and pepper, as well as your favorite spices: nutmeg or walnut.
Product set:
- cheese - 150-200 gr;
- 50-100 ml cream
- 30 gr. butter;
- 1-3 cloves;
- salt and pepper.
An important nuance in the preparation of cheese-garlic sauce is that, due to the large amount of cheese, it acts as the basis for the sauce.
Management:
- Melt the grated cheese in a water bath. We add a little cream and butter to the melted cheese, preferably melted separately, so that it is easier and faster to “mix” it into the cheese gruel so that the sauce becomes viscous and not too thick.
- At the final stage, add salt, pepper and garlic. Finely chop the last one.
It is not recommended to grate it, because then it loses the unique flavor that we want to hear in the cheese-garlic sauce. The amount of garlic can vary, but keep in mind that a large amount will set off the cheese flavor and the sauce will lose its tenderness.
Sour cream cheese sauce
The most delicious cheese sauce, which turns out thick and tender, is sour cream cheese sauce. When cooking, eggs are used, which are beaten into a thick cloud with sour cream, which makes the sauce special.
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