Shaheen
Senior Cook
hi guys i wnat a recipe for a creamy white sauce. Cheddar cheese would be preferable because that is the one that is easily available. I'm not counting calories, so the richer the better!
Mylegsbig said:I stress for you to try my idea of cutting in half a bunch of garlic cloves and an onion and letting your milk simmer in that as the base of your sauce. It's wonderful and you can easily remove them when mixing with roux.
good point! If the sauce gets too hot after you add the cheese, then the oil will separate from the sauce and give a broken and grainy yucky texture. I usually take the pan off the heat when I put the cheese in or at least turn the heat way down to low.kitchenelf said:Do not let the sauce boil.
~ Add first couple handsful of cheese to start. Stir cheese into sauce until thoroughly combined and melted.