The basis of a cheese sauce is a good roux. You make this by melting butter and adding an equal amount of flour, while stirring continuously. Lower the heat and keep stirring; after a few minutes the flour is ready.
Then add milk, just as much until you have a good consistency. As a guideline: you need about 50 grams of roux to bind half a liter of liquid.
And now it comes: add grated cheese to this. Of course you also season the whole with salt, pepper and possibly mustard, but the cheese is the basis. With half a liter of milk you use a little more than 100 grams of cheese.
In addition, make sure that you are not too stingy with the pepper, so that the cheese sauce gets some spice that many cooked vegetables can use.
You don’t necessarily have to use ‘regular’ grated cheese. Cheese sauce from, for example, (hard) goat cheese or blue cheese is also delicious and can also be added to all kinds of dishes. So have fun experimenting!
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