Posts Tagged ‘how to make’
King of Kings Authentic Cheese Sauce Recipe
January 20, 2010 | 
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how-to-make-cheese-sauce-at-home-recipe
Decadent and creamy! Who needs a basic cheese sauce recipe in their arsenal? We all do of course! Here’s my basic sauce I have always used in any recipe calling for cheese sauces such as for welsh rabbit, mac-n-cheese, or over veggies for baking in casseroles or even pouring over a pseudo lobster thermidor in crepes for a baked casserole dish that’s simply out of this world! and by the way – National Lobster Thermidor is coming up on January 24th.
The possibilities are endless as is your imagination! Enjoy making this easy and quick recipe for authentic cheese sauce. This makes your macaroni scream for the real deal.
King of Kings Authentic Cheese Sauce Recipe
Ingredients:
- 2 cups milk
- 4 tablespoons butter or margarine
- 4 tablespoons flour
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh cracked pepper (purists might prefer to use white pepper so it’s tasted but not seen)
- 2 cups grated cheese (my faves? Use a mixture of two or more cheeses for a more authentic and complex cheese sauce – use cheeses such as cheddar, gouda, swiss and even goat cheese)
- 1 teaspoon worcestershire sauce
Tools and Equipment needed:
- One working stove top
- 1-1/2 quart sauce pan
- Whisk
Directions:
- With sauce pan on top of stove, put on medium-low heat and add butter, salt and pepper and melt butter slowly .
- Once butter is completely melted, add flour and whisk till well combined.
- Don’t skip those sides, scrape with whisk any of the flour down from the sides of the sauce pan and cook for two minutes.
- Slowly add first 1/2 cup of the milk.
- Whisk till all bumps are removed and sauce gets a little thick but especially smooth.
- Add second 1/2 cup of milk, and do the same as above but bump up heat now to a medium heat.
- Next add remaining one cup of milk, stirring while making sure heat is now medium-high.
- Continue stirring – hey remember this it’s some form of exercise to burn off those cheese sauce calories and stir till it bubbles, remembering to scrape the bottom of sauce pan since this is where it will get thick quickly.
- Bring heat back down to medium heat and slowly add 1/2 cup of cheese at a time, making sure all is melted prior to adding the next 1/2 cup of cheese.
- Continue adding remaining cheese in the same way until all is melted and oh so creamy and smooth.
- Add worcestershire sauce and taste-test – see if you would like to add more pepper or salt.
- Use as you would for any recipe calling for cheese sauce.
Oh so cheesy and oh so good! And yes, my Lobster Thermidor Recipe is coming to this blog in a couple of days!
Chow Ciao for Now ~Chef Maven
Posted in how to make, Recipe, Sauces | 
Tags: Cheese, cheese sauce, how to make, Recipe, recipe for cheese sauce, recipes from scratch | 
5 Comments »
National Blondies Brownie Day is January 22nd
Since January 22nd is National Blondies Day, I will re-port my recipe here for making amazing chewy extraordinarily delicious Blondies:
Blondie Eaters have more fun! I simply had to share our family’s tried and true fave blondie recipe which calls for a lot less flour than other recipes mentioned elsewhere. My best blondies recipe include semi-sweet chocolate morsels and are super moist and chewy – perfect for freezing and keep super well (should they last at all) in a sealed container on your counter. Enjoy going Blond… Read the rest of this entry »
Posted in blondies, desserts, National Food Day | Tags: blondies, Cookies, desserts, how to make, january 22, National Food Day, quick easy, this day in history, todays national food day | 1 Comment »
National New England Clam Chowder Day is January 21st
New England Clam Chowder is a wonderful hearty 'soup' and makes a wonderful meal all unto itself.
Rather easy to make, a good chowder to try and make for those new to chowders. So let's make some in light of January 21st being National New England Clam Chowder Day!
This is an updated version of the recipe my grandmother and mother used for many years. I have since substituted the salt pork with bacon. You can even use the no-fat half-n-half to substitute for the cream when called for in the recipe to help lower the amount of calories along with 1% milk. Read the rest of this entry »
Posted in authentic, bacon, chowders, Clams, Like Grandma Used to Make | Tags: authentic, chowders, creamy, from scratch, homemade, how to make, National Food Day, new england clam chower, slow food recipe, Soups, this day in history | 4 Comments »
National Buttercrunch Day is January 20th
Yes, you read that right, there is a day on the calendar that celebrates Buttercrunch - and so yes, the National Buttercrunch Day is January 20th. I do believe in God - not that I ever doubted it, but there has got to be at the very least, a Buttercrunch Goddess out there, yes? Yes, but of course!
I just love buttercrunch toffee - and who doesn't? It tastes lovely, melts just so in your mouth and is great to make as well for adding to own cookie recipes.
Here's one of my recipes for making buttercrunch toffee - yes homemade buttercrunch toffee candy - it couldn't be easier to boot! Read the rest of this entry »
Posted in Buttercrunch, candy, from scratch, National Food Day | Tags: Buttercrunch, candy, from scratch, homemade, how to make, january 20, National Food Day, this day in history | No Comments »
How to make your own ground beef, meatloaf mix and ground turkey at home
Did you know that it is relatively easy to make your own ground beef at home? This recipe of how to make your own ground beef can be followed just as easily for making your own ground turkey, meatloaf mix (which is a 30-30-30 ratio of beef, lamb and pork. And the very best thing is that you can control the amount of fat (along with avoiding those nasty additives that might be in your commercially bought ground beef). Read the rest of this entry »