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Meal Type
Meat Type
Cheese Sauce
Ingredients
Makes 1litre of sauce
- 50g Butter
- 50g Plain flour
- 1ltr Whole Milk
- 1 Onion Clouted with clove
- 50g Grated Cheddar Cheese
- 20g Essential Cuisine Cheese Stock Mix
- Salt
- Pepper to season
Instructions:
1. Heat milk and onion in a suitable pan.
2. Melt butter in a heavy suitable saucepan. Mix in the flour and make your roux.
3. Cook out on the stove gently without colour.
4. Gradually add and mix in milk making sure that a smooth consistency is obtained.
5. Bring to the boil stirring continuously and then allow to simmer very gently for 20 minutes.
6. When cooked add other ingredients and mix well.
7. Pass through a chinois and your sauce is now ready to use.
8. If not needed immediately cover with butter paper and cool and reserve as mis-en-place.
9. If kept refridgerated this should last up to three days.
Benefits: Using Essential Cuisine Cheese Stock replaces up to ¾ of cheese used in the normal recipe.
In the recipe above you would normally use 200g of cheese.
It also reduces the cost of the recipe.
Meat Type: