Cheese Sauce

Cheese Sauce is a very simple variation of the British sauce. Instead of cheddar and English Mustard, this recipe uses Parmesan and Cayenne. Both are superb examples of a recipe that compliments seafood and poultry. This is basically a French Mornay Sauce with cheese and it really works. This is lovely when served with fish and poultry but serve over boiled potatoes for an excellent side dish. Also my children love an incredibly simple dish of sauce and fusilli pasta (or your favourite). I have also used it in my cauliflower cheese, to great success even if I say so myself.

Cheese Sauce

A sauce that every chef should know. This is a very adaptable sauce you must try.

4.82 from 49 votes

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Course: Sauce

Cuisine: American

Keyword: Cheese, Sauce

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 5 servings

Calories: 77kcal

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Ingredients

 

MetricImperial

• 1 tbsp butter
• 1/2 tbsp flour
• 2 pinch cayenne pepper
• 1 cup milk
• 1 large egg yolk
• 1 tbsp Parmesan grated
• 1 pinch Salt
• 1 pinch Pepper

Instructions

• Melt the butter in a small saucepan and stir in the flour and seasonings to taste.
• Add the milk. Stir continuously until sauce thickens.
• Remove pan from heat and stir in the egg yolk. Stir in the cheese.

Notes

This sauce is good with poultry.

Nutrition

Calories: 77kcal | Carbohydrates: 3g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 55mg | Sodium: 83mg | Potassium: 78mg | Fiber: 0.05g | Sugar: 3g