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Food science, making cheese sauces

  1. Apr 15, 2006 #1
    please tell me how to make goody cheese sauces?

  2. jcsd
  3. Apr 15, 2006 #2


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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.

  4. Apr 15, 2006 #3
    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
  5. Apr 15, 2006 #4


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    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 -

    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?!
    Last edited: Apr 15, 2006
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