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.
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Servings: 5 servings
Calories: 77kcal
Ingredients
- 1 tbsp butter
- 1/2 tbsp flour
- 2 pinch cayenne pepper
- 1 cup milk
- 1 large egg yolk
- 1 tbsp Parmesan cheese 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
Sodium: 83mg | Sugar: 3g | Fiber: 0.05g | Potassium: 78mg | Cholesterol: 55mg | Calories: 77kcal | Monounsaturated Fat: 1g | Polyunsaturated Fat: 0.3g | Saturated Fat: 3g | Fat: 5g | Protein: 3g | Carbohydrates: 3g
