This thread is just for cheese sauces. Please feel free to share any that you may have.
3 tbsp. cream cheese 1 tsp. butter 1 dash Worcestershire sauce 1/8 tsp. each dried dill, basil, parsley, and minced onion 1/4 tsp. garlic powder 8 to 10 washed, dried and halved fresh mushrooms Put all ingredients in microwave safe dish. Heat on High 2 minutes, stir until creamy. Serve over grilled steak or chicken or hamburgers. (This is so easy to make and really dresses up a meal).
1/4 c. butter 1 tbsp. chopped onion 1/4 c. flour 1/2 tsp. salt 1/8 tsp. pepper 2 c. cream 1/2 tsp. dry mustard 2 c. grated sharp cheddar (1/2 lb.) Dash cayenne 2 egg yolks In heavy saucepan, slowly heat butter until melted, not browned, stirring with wooden spoon. Add onion (optional). Cook about 5 minutes. Remove from heat, gradually add flour, salt, pepper. Stir until smooth. add milk all at once. Over medium heat, bring to a boil, stirring constantly until thickened. Reduce heat, cook 3 minutes, stirring. Add 1/2 teaspoon dry mustard, cheese, cayenne. Stir until cheese melts. In medium bowl beat egg yolks, stir in 1/2 cup of the white sauce; mix well and return this mix back to the white sauce. Delicious over broccoli, cauliflower, asparagus and egg dishes.
1/2 stick butter 1 med. onion, finely diced 4 tbsp. flour 3/4 c. milk 3/4 c. Pink Chabli wine 1 can cream of chicken soup 1 sm. pkg. instant chicken bouillon (powder or granules) Pepper to taste 6-8 oz. sharp or aged cheddar cheese, shredded Optional: Mushroom stems and pieces, drained (add to sauce) Melt butter in large frying pan. Saute onion until tender. Add flour and make roux. Add milk, wine, soup, bouillon powder (or granules) and pepper. Mix well in frying pan as you continue to simmer sauce over low heat. Stir frequently. Add shredded cheese and mix well until cheese melts throughout. Yield: 3-4 cups.
1 (8 oz.) pkg. cream cheese 6 to 8 tbsp. picante sauce 5 heaping tbsp. salad dressing 2 tsp. minced onion (heaping) Dash of onion salt Dash of salt Cream cheese until smooth. Add picante sauce and blend well. Add other ingredients.
2 tbsp. butter 2 tbsp. all purpose flour 1 (13 oz.) can evaporated milk 1/2 c. water 1 tsp. mustard 1 tsp. Worcestershire sauce 1/2 tsp. salt 1/4 tsp. pepper 1/2 lb. shredded pasteurized process American cheese Place butter in a 4 cup glass measuring cup. Microwave 1 minute until butter is melted. Stir in flour until smooth. Gradually stir in milk and water. Stir in mustard, Worcestershire sauce, salt, and pepper. Cover with waxed paper. Microwave 5-7 minutes on high. Stir twice during cooking. Add cheese and stir until cheese melts. If necessary, microwave 30 seconds to 1 minute.
1/4 lb. bleu cheese, Roquefort, or Gorgonzala 1/2 c. mayonnaise 1/2 c. sour cream 1 tbsp. lemon juice 1 tbsp. wine vinegar Several dashes of hot pepper sauce, to taste In small bowl, mash the bleu cheese, leaving some small lumps. Whisk in the mayonnaise until blended. Add the remaining ingredients and whisk to blend well. Cover and refrigerate until serving time. Excellent sauce for dipping your wings into.
Mix dry ingredients in a saucepan - 1/2 tsp. turmeric 1 1/4 tsp. salt 2 tsp. onion powder 1/8 tsp. garlic powder 1/4 c. cornstarch 2 tbsp. flour Mix the following ingredients in a blender - 2 tbsp. ketchup or tomato paste 2 tbsp. lemon 1/2 tbsp. soy sauce 1 1/2 c. water Whisk wet ingredients into dry mixture. Cook over medium heat, whisking until it thickens and bubbles. Cook 30 seconds; remove from heat. Will thicken more as it cools. Pour over vegetables. For pizza cheese, whisk in 1/4 - 1/2 cup oil when sauce is cool.
1 (8 oz.) pkg. cream cheese 1 sm. jar Prego meat flavored spaghetti sauce 1 generous cup Mozzarella cheese, shredded 1 loaf Italian garlic bread SAUCE VARIATION: Substitute 1 can of chili without beans for spaghetti sauce and Cheddar cheese for Mozzarella cheese. Soften cream cheese in a quiche dish in microwave then spread in dish. Spread on spaghetti sauce and microwave 2 to 3 minutes. Spread with Mozzarella cheese, then cover with vented plastic wrap and microwave until cheese melts. Serve with chunks of Italian or garlic bread.
THIN SAUCE: 1 tbsp. butter 1 tbsp. all-purpose flour 1/4 tsp. salt Dash of pepper 1 c. milk MEDIUM SAUCE: 2 tbsp. butter 2 tbsp. all-purpose flour 1/4 tsp. salt Dash of pepper 1 c. milk THICK SAUCE: 3 tbsp. butter 1/4 c. all-purpose flour 1/4 tsp. salt Dash of pepper 1 c. milk FOR CHEESE SAUCE: Add 1 cup shredded sharp American cheese to above. In a heavy saucepan, melt the butter. Blend in the flour, salt and pepper. Add the milk all at once. Cook and stir over medium heat, continue cooking until mixture is thickened and bubbly. Cook and stir 2 minutes more. Makes 1 cup. Thin white sauce is pourable and is used for soups and creamed vegetables. Medium white sauce is thicker and is used for sauces, scalloped dishes and creamed dishes. Thick white sauce is used for croquettes and souffle's. For cheese sauce, add 1 cup shredded Sharp American cheese, stirring to melt.
2 tbsp. butter 1/4 tsp. white pepper 4 oz. (1 c.) shredded cheddar cheese 2 tbsp. dry white wine 1/4 tsp. Worcestershire sauce 2 tbsp. flour 1 c. milk In medium saucepan melt butter; stir in flour and pepper. Cook until mixture is smooth and bubbly. Gradually add milk; cook until mixture boils and thickens. Add cheese, wine and white sauce. Stir until cheese is melted. Top with freshly cracked black pepper. Makes 1 1/2 cup.
1/2 c. plain yogurt 1 (12 oz.) carton cottage cheese, creamed in blender 1 onion, finely chopped 4 hard cooked eggs 1 tbsp. lemon juice Salt & pepper to taste 3 tbsp. chopped chives or thinly sliced scallions Stir yogurt into cottage cheese and add onion. Strain egg yolks through sieve; chop egg whites. Add cottage cheese mixture. Season with lemon juice, salt and pepper. Stir in chives. Serve as sauce with potatoes. 6 to 8 servings.
1/4 lb. (1 stick) plus 4 tbsp. unsalted butter 3/4 c. all-purpose flour 5 c. milk 1/2 c. dry white wine 1/2 lb. Parmesan cheese, freshly grated Several dashes of cayenne pepper, to taste In a heavy, medium saucepan, melt the butter over moderate heat. Add the flour and cook, stirring, for 3 to 5 minutes, without allowing the mixture to color. Whisk in the milk and wine. Bring to a boil, whisking until thick and smooth. Reduce the heat and simmer, stirring frequently, for 10 minutes. Stir in the cheese and cook until melted. Season with salt and cayenne pepper. (The sauce can be made ahead. Dot with butter, cover and refrigerate. Reheat, whisking until smooth. If the sauce is too thick, thin with milk.)
1/4 c. butter 1/4 c. Bisquick baking mix 1/4 tsp. each salt & pepper 2 c. milk 1 c. shredded cheddar cheese (about 4 oz.) or 1/2 c. crumbled blue cheese Melt butter over low heat. Blend in baking mix, salt and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat; stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted.
3 (2) tbsp. butter 3 (2) tbsp. flour (white) 1 (1) tsp. dry mustard 1/4 tsp. salt (to taste) Dash of cayenne pepper 1 1/2 (1) c. milk 1 c. shredded Cheddar cheese (Colby or Monterey Jack) 5 drops red pepper sauce Melt butter (or homemade butter) in heavy bottom saucepan on low heat. Blend flour, dry mustard, salt and pepper. Cook over low heat stirring constantly until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Turn off heat. Stir in cheese and pepper sauce until cheese is melted.
1 c. Sharp cheese, grated 1 1/2 c. med. white sauce 1/4 c. toasted slivered almonds Paprika Mix cheese with white sauce in a small sauce pan. Heat mixture until cheese is melted. Pour over your favorite vegetable. Top with almond slivers.
1 c. nonfat milk 1/4 tsp. pepper (or more to taste) 1/4 tsp. garlic powder (or more to taste) 2 drops hot sauce (or more to taste) Dash of salt 1 1/2 tbsp. cream of rice cereal 3/4 c. lowfat Cheddar cheese, grated Mix milk, pepper, garlic powder, hot sauce and salt. Heat until milk boils. Sprinkle cream of rice over milk, stir for 1 minute. Remove from heat, cover and let stand for 5 minutes. Add grated Cheddar cheese, blend until smooth. Calories per tablespoon, 25; 2 grams carbohydrates; 2 grams protein, and 1 gram fat.
2 Jalapeno peppers 1 sm. can green chilies, finely chopped 1 can Campbell's Cheddar cheese soup Stir together and heat in saucepan. Serve hot with nacho chips
1 tbsp butter 1 tbsp butter substitute 1 tbsp flour milk 3/4 cup grated cheese salt and pepper Melt butter & butter substitute in pot on about heat of 7. Add in flour. Stir with whisk. Gradually add milk. Stir until mixture starts to thicken. Add in cheese. Reduce to low heat add salt & pepper. Simmer until cheese is melted. Pour over your favourite steamed veggies.
1/4 c. chopped green pepper 1/4 c. chopped red pepper 4 to 5 cloves garlic, minced 2 scallions, minced 1 tbsp. olive oil 2 tbsp. butter 2 tbsp. flour 1 1/2 cups milk 1 c. cheddar cheese, shredded 1/4 teaspoon Tabasco sauce 2 tbsp. minced jalapeno peppers 1/4 teaspoon salt Pinch cayenne pepper 1/4 teaspoon paprika nacho corn chips Mix together peppers, olive oil, garlic and butter in a saucepan. Sprinkle in flour, pour in milk and stir until mixture simmers -- do not allow to boil. When mixture begins to thicken, stir in the cheese and remaining ingredients, Simmer on low heat an additional five minutes or until cheese is fully melted. Serve with nacho chips.
1 clove of garlic, crushed 12 fluid ounces dry white wine 14 ounces Emmental cheese, grated 14 ounces Gruyère cheese, grated 2 teaspoons potato flour 3 teaspoons kirsch schnapps Freshly ground pepper and nutmeg 2 pounds white bread, cut into bite-sized cubes Rub the inside of a heat-proofed casserole with the crushed garlic clove. Add the white wine and warm on top of the stove. Add the grated cheese and bring to just under the boiling point over a medium heat. Stir with a spatula until the cheese is melted. Add the kirsch to the potato flour, stirring until smooth. Add, stirring, to the fondue mixture. Season with freshly ground pepper and nutmeg. Remove from the stove and set on an alcohol burner on the table. Serve with side spring leaf salads. Stir while dipping the small pieces of bread speared on fondue forks into the cheese and enjoy an evening of conversation and good food.
Ingredients 5 ounces Kraft Old English Sharp Cheese Spread 8 ounces cream cheese 7-1/2 ounces canned crab meat 1/4 cup light cream (half & half) 1/4 teaspoon garlic salt 1/2 Worcestershire sauce 1/4 teaspoon cayenne pepper In a double boiler, place cheese spread and cream cheese and stir until smooth. Add remainder of ingredients, heat, stirring constantly until thoroughly blended. If too thick, add half & half, continue stirring until smooth and hot. Place in a fondue pot, keep hot and serve with chunks of french bread on fondue forks.
1 pound gruyere cheese 1+ cup heavy cream Heat in medium sauce pan until consistency is uniform and all cheese is melted. May be used on any of your favorite fish or game recipes just prior to putting them into the broiler.
1 cup heavy cream 1 Tablespoon dry white wine 1 large shallot, minced 1/4 teaspoon dijon mustard, or more to taste Dash of ground red pepper (cayenne) 1/2 cup sharp cheddar cheese In a medium skillet or pot, boil the cream, wine, and shallots over medium heat until reduced to 3/4 cup or until sauce lightly coats the back of a spoon. Stir in the mustard and cayenne. Stir in the cheese until melted.
6 Tablespoons butter 6 Tablespoons flour 2-1/2 cups light cream 2 teaspoons dry mustard 2 cups grated sharp cheddar cheese 1 Tablespoon sherry salt and pepper Combine flour and butter in heavy pan over heat. Cook for 2 minutes. Heat, but do not boil, cream. Gradually stir cream into flour and butter. Stir in mustard, cheese, sherry, salt, and pepper.
1 Garlic clove 1cup Riesling wine 1 pinch salt 1 pinch white pepper 1 pinch nutmeg 4oz Emmenthaler cheese, grated 4 oz Gruyere cheese, grated 2 Tablespoons Flour 1 dash Kirsch (cherry liqueur) Slice garlic in half and rub inside of fondue pot. Add wine and seasoning to fondue pot and bring just to a boil. Mix cheese and flour together and stir into boiling wine mixture. Lower heat. Stir in Kirsch and serve with warm bread cubes.
1 Tablespoon olive oil or butter 2 Tablespoons Bisquick baking mix 1 cup (8 ounces) shredded mozzarella cheese 1 cup milk or half & half 1 teaspoon dried minced onion 1 teaspoon prepared minced garlic Spike seasoning salt Pepper Basil Chives Blend olive oil (or melted butter) and baking mix in a small saucepan. Add milk, salt, pepper, seasoning salt, onion, garlic, and cheese and cook over low heat until cheese is melted.
2 Tablespoons butter 3 Tablespoons flour 1 cup milk 1 cup beer 3 to 4 cups shredded orange cheddar cheese 2 teaspoon prepared mustard Worcestershire sauce, to taste Melt butter in a sauce pan. Stir in flour. Whisk in milk and beer gradually; allow to thicken. Stir in cheese until melted. Add mustard and Worcestershire sauce. Quantities can be adjusted to suite individual tastes. Beer and Worcestershire sauce are essential to Rarebit flavor.
Peppery Cheese 1 can Cheddar cheese soup mixed with cayenne pepper and Tabasco sauce to taste.
Cream of celery, chicken, or mushroom soup as base. Mix in 3 tablespoons of milk and 1/2 cup Cheddar cheese. Season to taste.
1 (10 3/4 ounce) can Cheddar cheese soup 1/4 cup milk In 1-quart saucepan, combine soup and milk. Over low heat, heat through, stirring often. Serve over hot cooked vegetables, French fries or omelets. Makes about 1 1/2 cups sauce.
Featured Fishing Sites: