What does gravy seem to be? A trifle! But the French will not agree with you. In a gourmet country, dressing is of the utmost importance. Especially if it's cheesy. A true Frenchwoman, the proverb says, can do three things out of nothing: an exquisite hat, an excellent dish and a grand scandal. Let us dwell on the second skill. Let's try to make something out of nothing. And if we have a pleasant cheese sauce at our disposal, this “something” promises to be very tasty. Hard-boiled eggs will seem to you unearthly ragweed if you drop such gravy on an orange yolk. Or a simple potato. Under the cheese sauce in the oven, it will turn into a gourmet and satisfying dish. This gravy can be seasoned with salads. Fish, meat, vegetables and even fruit desserts - all this can be served to the accompaniment of cheese sauce. He is very good.
Economical recipe
A few words should be said before you start cooking cheese sauce. Cheese sauce recipes often describe the same cooking process, but use different varieties. Cheddar, parmesan, goat or mold - the taste of the gravy, and with it the whole dish, will vary depending on the type of main ingredient. A variety of spices and herbs can be mixed in cheeses. Our first recipe is the most economical. To prepare this sauce, processed cream cheese and any hard variety are also suitable. If you have a piece of 100-150 grams lying around in your refrigerator, feel free to get to work.
We heat a cast-iron pan and put 30 grams of butter on it. When it melts, pour a spoonful of flour. Quickly stir until smooth. When the flour begins to stick to the bottom, set aside the pan to cool. In a separate saucepan, heat a glass of milk. Without bringing it to a boil, pour in a thin stream into flour, stirring thoroughly to avoid the formation of lumps. In exactly the same way, we heat and add a glass of vegetable or chicken broth. We return the pan to the stove, bring the liquid to a boil, stirring constantly. After that, reduce to a minimum fire and cook until thickened. Now mix the grated cheese. It is important that it all melts. And in the end, season a pleasant cheese sauce with salt and your favorite spices. Gravy should look like dough for pancakes. If the mass is too steep, add the butter.
With cheddar cheese
Cook the sauce in a saucepan. We start by warming a little more than 0.5 liters of milk. You can immediately put in it 40 grams of butter. When the milk is heated, stir with one hand, and pour the flour with the other (two tablespoons). Bring to a boil, reduce the heat. Continue stirring in the saucepan all the time. The mass should become homogeneous. We should have finely grated cheddar (130 grams) on hand. Pour it into milk, season with salt, nutmeg and black pepper. Cooking for about five minutes. During this time, the cheddar will melt and the mass will become completely homogeneous. This cheese sauce is suitable for meat and vegetables, casseroles, french fries and pasta.
Sausage Gravy
One hundred grams of any hard cheese is rubbed with large chips. We pour 125 milliliters of milk into the dishes with non-stick coating . Add a tablespoon of prepared mustard, a pinch of basil, thyme and thyme, sugar and salt to taste. Pour cheese. We put the dishes on a small fire. Bring to a boil, kneading the mass all the time so that the gravy does not burn. We hold it for another two or three minutes, until a pleasant cheese sauce thickens a little. We pour them sausages, sausages, any boiled meat.
Cream Cheese Sauce with Eggs: Morne
Despite the tricky foreign name, this gravy is surprisingly simple to make. Those who cooked bechamel will notice this. Dissolve butter in a pan (150 grams), pour two and a half tablespoons of flour. Stir, bring to a golden hue, pour half a liter of milk. Thus, we have a classic bechamel. To make it “morne”, add 50 grams of grated parmesan and knead until the cheese is completely dissolved. We twist the fire under the pan to the minimum, pour 50 milliliters of fat cream. Remove the sauce from the heat, cool slightly and drive in turn two egg yolks. Salt and season with spices to taste. This pleasant cheese sauce is suitable for casseroles, but also for chicken and vegetable dishes. It is served warm, but not hot, because at high temperatures the yolks can curl up and the gravy will lose its smoothness and velvety.
Cooking with the main course
It’s not necessary to cook the cheese sauce separately. Cheese sauce recipes provide for their preparation along with the main course. Consider this as an example of cauliflower meat casserole. We disassemble the head for inflorescences and boil in salted water for about seven minutes. We strain and transfer to a greased baking dish in an even layer (half a cabbage). Cover with minced meat. Put the remaining number of inflorescences on top. In a jar we mix warm milk, butter, flour and grated cheese. Pour the casserole with this sauce, put the form in the preheated oven for forty minutes.
Fondue cheese sauce
The recipe allows you to cook this gravy with any kind of sour-milk product. Especially tasty fondue is obtained if you use blue cheese. So, we put a glass of milk or cream to bask. Dissolve 60 grams of cheese in a hot liquid. Separately, we raise a spoonful of starch in a small amount of cold milk. Put the cheese mass on the fire. Gradually introduce starch. Cook, stirring, until the sauce thickens. Add for taste a pinch of dried herbs - basil, dill. Salt and pepper sauce. Separately, cook french fries. Serve fondue. Dip the fries in the sauce and enjoy.