Light fresh lunch...
- Thread starter jammer
- Start date
Clubhouse...
Trevor M
Well-Known Member
I make my own cheese sauce.
In a medium size pot……
Bring 3 cups of milk to a boil…keep an eye on it, stirring occasionally….you don’t want to scorch it, nor do you want it to boil over…..(use any milk you wish)
Once boiling, thicken with a standard roux, bring back to a boil stirring constantly
Once it boils again, reduce heat, add shredded cheese of your choice. I usually use a combination of marble, cheddar, mozza, and then a little sprinkle of grated parmesan at the end (a little less than the amount you’d use on a plate of spaghetti.)
I then thin the sauce with white wine to desired consistency and add seasonings and let simmer on low heat until ready to serve stirring occasionally. Seasonings I use:
Cayenne Pepper (a pinch or two)
Tabasco Sauce (no more than 4 drops)
1TBSP lemon juice.
Depending on the saltiness of the cheese used, I rarely, if ever add any salt, only if necessary.
In a medium size pot……
Bring 3 cups of milk to a boil…keep an eye on it, stirring occasionally….you don’t want to scorch it, nor do you want it to boil over…..(use any milk you wish)
Once boiling, thicken with a standard roux, bring back to a boil stirring constantly
Once it boils again, reduce heat, add shredded cheese of your choice. I usually use a combination of marble, cheddar, mozza, and then a little sprinkle of grated parmesan at the end (a little less than the amount you’d use on a plate of spaghetti.)
I then thin the sauce with white wine to desired consistency and add seasonings and let simmer on low heat until ready to serve stirring occasionally. Seasonings I use:
Cayenne Pepper (a pinch or two)
Tabasco Sauce (no more than 4 drops)
1TBSP lemon juice.
Depending on the saltiness of the cheese used, I rarely, if ever add any salt, only if necessary.
