Food science, making cheese sauces

  • Thread starter Tim1955
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  • #1
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please tell me how to make goody cheese sauces?

Thanks
 

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  • #2
Astronuc
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Manchego Cheese Sauce - great with asparagus.

1 tablespoon butter
1 tablespoon flour
1 Cup milk
1/4 lb grated Manchego Cheese
pinch nutmeg
1 teaspoon whole grain mustard
salt and pepper to taste

In a small sauce pot melt the butter (at low temperature - do not boil!), and add the flour and whisk well. Add the cold milk slowly, and continue whisking until the liquid thickens. Add the nutmeg and mustard, and the cheese. Continue to stir and simmer gently for about 5 minutes.

:biggrin:
 
  • #3
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I will pour it over vegetable, greenpeas, cucumber, reddish cabbage, half-cut mini tomatos...+size-bite cut salmons or thinly sliced beef

Not expensive but delicious and healthy
 
  • #4
Astronuc
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Tim1955 said:
I will pour it over vegetable, greenpeas, cucumber, reddish cabbage, half-cut mini tomatos...+size-bite cut salmons or thinly sliced beef

Not expensive but delicious and healthy
Hmmm. Well, manchego may be a bit strong for that then.

The manchego goes great on asparagus - it's part of a recipe of asparagus in manchego cheese sauce.

Cheddar seems to go well with broccoli and cauliflower -
http://southernfood.about.com/od/cheeserecipes/r/bl30103x.htm

See also - http://southernfood.about.com/od/saucerecipes/r/bl50921a.htm - for other sauces.

Perhaps you might try a cream sauce - but that has a relatively high fat content.

I was thinking with cucumber and salmon - a nice dill cream sauce might be nice. :tongue2: The first recipe in this thread (https://www.physicsforums.com/showthread.php?t=75257) is for a dill-cucumber cream sauce.

Where's Evo when you need her?!
 
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