This discussion centers on creating a cheese sauce using only one slice of cheese, specifically exploring the use of flour as a thickening agent. Participants clarify the difference between Alfredo sauce, which traditionally includes butter, garlic, cream, and Parmigiano Reggiano, and Mornay sauce, which is a cheese-infused béchamel. The key takeaway is that reducing half-and-half and incorporating flour significantly enhances the sauce's thickness and texture. The conversation emphasizes the versatility of flour in achieving desired consistency in cheese sauces.
PREREQUISITESHome cooks, culinary students, and anyone interested in enhancing their sauce-making skills, particularly those looking to create creamy cheese sauces with limited ingredients.
ppppparker said:thanks for the response jambough ..I totally forgot I asked about this.. But I figured out later that the magic ingredient that I totally missed was FLOUR. Basically I was trying to make more cheese sauce with only 1 slice of cheese. Flour is the answer. Pretty usedful ingredient actually, so now I'm wondering how much actual cheese is in store bought cheese slices and how food scientists make more cheese from limited cheese.