Most of us are famiar with basic cheese sauce recipe, and probably have one on call at the drop of a had...however, changing up the base ingredients can result in extremely attractive new tweaks...so, after getting so terribly bored of Velveeta, and subsequently Cheddar I started to buy and try some of the weirder types at our "ethnic Italian" Fortino's superstore...and ran across the wondeful "Asiago" cheese, which pretty much finished my buying Parmesan, Romano and mozza, unless there is a really driving reason...
Anyways, 2 big scoops of margerine, melted gently (I imagine this would be better with butter, but I'm trying to cut fat/chlorestral!)...add two tabelespoons of flour and mix thoroughly, to get it really smooth...
Quickly, add a quarter teaspoon of seasalt, a quarter teaspoon of freshly ground mixed peppercorns, a teaspoon of Worcestshire Sauce, and a tablespoon of fiery Dijon mustard, mixing well (and be doing this very quickly!)
Now, as this starts to bubble, add a cup of creammilk (I use half and half; you can use whipping cream if you are young and skinny!) and stir/whisk frienziedly, as it thickens and comes to a near boil (about a minute or two!), then add one cup of shredded fresh asiago cheese, stirring vigorously, until the last bit appears to melt...
Remove from heat immediately and decant to a bowl, where people can spoon how much they want over their broccholi or cauliflower, which will have been steamed after you make the sauce...about three minutes, so its not soggy, but crisp...
My lactose intolerant daughter will "cheerfully" pay for her pills if I serve this stuff up, and her best girlfriend "the carnivour" will even deign to consume this in quantity (in fact made off with what "leftovers" there were, last time she was here)...haven't had any complaints...
Of course it will work with any cheese; an aged Cheddar will taste better than a mild or medium one; Guyere could be a lot of fun with this, as would the venerable Gouda and Edam...
Have some fun and give it a shot!
Lifter
Anyways, 2 big scoops of margerine, melted gently (I imagine this would be better with butter, but I'm trying to cut fat/chlorestral!)...add two tabelespoons of flour and mix thoroughly, to get it really smooth...
Quickly, add a quarter teaspoon of seasalt, a quarter teaspoon of freshly ground mixed peppercorns, a teaspoon of Worcestshire Sauce, and a tablespoon of fiery Dijon mustard, mixing well (and be doing this very quickly!)
Now, as this starts to bubble, add a cup of creammilk (I use half and half; you can use whipping cream if you are young and skinny!) and stir/whisk frienziedly, as it thickens and comes to a near boil (about a minute or two!), then add one cup of shredded fresh asiago cheese, stirring vigorously, until the last bit appears to melt...
Remove from heat immediately and decant to a bowl, where people can spoon how much they want over their broccholi or cauliflower, which will have been steamed after you make the sauce...about three minutes, so its not soggy, but crisp...
My lactose intolerant daughter will "cheerfully" pay for her pills if I serve this stuff up, and her best girlfriend "the carnivour" will even deign to consume this in quantity (in fact made off with what "leftovers" there were, last time she was here)...haven't had any complaints...
Of course it will work with any cheese; an aged Cheddar will taste better than a mild or medium one; Guyere could be a lot of fun with this, as would the venerable Gouda and Edam...
Have some fun and give it a shot!
Lifter