Cheese sauces are diverse, versatile and do not have an unambiguous clear recipe - how to make cheese sauce, like no other sauces and gravy. The very variety of varieties and the severity of the characteristic taste, as well as the addition of various components determine their purpose. Various cheese sauces are suitable for heavy or dry meat, rich or deliberately simple fish dishes, desserts, fruits, of course, pasta, pastries, pizza, vegetables. In general, any dish can be complemented with a cheese note. Surprisingly, however, this sauce is almost impossible to really spoil, especially with copyright additions. All herbs and spices, garlic, sour cream, onions and nuts, mushrooms, alcohol, berries, etc. are perfectly combined with cheeses.
Sour cream cheese can still be considered classic, which, if desired, is complemented by various spices, determining its flavorful piquancy for various dishes. The recipe for cheese sauce (sour cream or milk) involves cooking in two possible ways: with and without heating. The first involves the main ingredients: a glass of sour cream / milk, processed or hard in plates or grated cheese - 200 g), a couple of tablespoons of flour, olive oil or fresh cream, nutmeg, seasonings (it is better to limit yourself to white pepper), salt. Dissolve the flour in a spoonful of butter, add milk or sour cream, warm (boil milk), add cheese and stir until completely homogeneous to dissolve over minimal heat. Remove, add seasoning. If sour cream is already very thick, flour can be taken less or diluted with broth, boiled water, milk to the desired density. It is important to remember that cheese gives a greater density during cooling, that is, the initial consistency will become thicker than 1.5 times. A simple recipe for cheese sauce is five minutes, according to the second method: you need a glass of sour cream and grated cheese , a spoonful of wine vinegar (white) or soy sauce, chopped garlic or mushrooms, a couple of spoons of mayonnaise (optional). Mix everything - beat in a blender. Cheese sauces on a milk or sour cream basis are the most tender, especially if the cheese is taken not spicy, but languidly soft, possibly melted, with a delicate light taste and aroma. As additional additives, garlic, basil, mushrooms, dill, nutmeg or perhaps a fraction of walnuts, caraway seeds are good here. You can complicate it a bit by adding a drop of a sharp, characteristic sauce, such as Tabasco or mustard, and even brandy or bright coriander. Such a delicate soft sauce is optimal for pasta, chips or fries,
Another almost classic recipe for cheese sauce is cheese pesto. It will require a lot of greens - at least a couple of generous bunches of fresh tender basil, naturally cheese, 200 grams, half a glass of olive oil and nuts (walnuts / cedar), a little garlic to taste, 2 cloves are recommended. Cut greens, chop nuts and garlic, grate cheese or mix everything directly in a blender / food processor. When everything is crushed, add oil, continue to whisk until a homogeneous consistency of sufficient density. It is not necessary to salt, the saturation of greens and the characteristic of nuts seasoned with a garlic note create a sufficient, quite intense flavor composition. For cheese fruit sauce, you will need honey, almonds, lemon juice, soft mild cheese, vanilla, nutmeg. The ingredients are thoroughly mixed until smooth. For meat or fish dishes, the recipe for cheese sauce involves sharper and piquant cheese, complemented by tomato additives, mustard, speck or lemon note, curry, fragrant slightly harsh greens (parsley, rucola, onion), curry and paprika. You can experiment endlessly. And you can make a basic simple sour cream cheese sauce, and dilute, try various combinations directly at the table.