Cheese sauce

[ice-is-forming]

I always used to make cheese sauce using the roux method - sometimes for things like macaroni I'd add a dollop of tomato sauce to give it that bit of sweetness.

But recently I've been doing this really easy cheese sauce.
Equal amount of heavy cream, butter, grated cheese & cream cheese- smoosh about a bit on the stove - delicious!!

 

[ATOMIC SUPLEX]

Equal amounts fat, fat and mostly fat with some mostly fat.
I think I will probably stick with a roux and other starchy thickening methods rather than thickening with more creamy fat.
It does sound delicious though.

 

[ice-is-forming]

It is delicious - it's a keto sauce hence the fat

 

[a_chap]

Skimmed milk+cornflour.

Cook until thickened. Add cheese. Stir until the cheese has melted. Add salt/pepper to taste.

Add more cheese. Stir/melt.

Add cheese. Stir. Give it a quick warm in the microwave.

Add more cheese. Stir.

Realise I've overdone it again when I run out of cheese.

 

[danny la rouge]

I use the Delia method. Don’t rue: add all the béchamel ingredients together (butter cubed) and whisk with balloon whisk until amalgamated. Add grated cheese, stir in until melted.

 

[AnnaKarpik]

I use Delia or roux method depending on how much time and energy I have. Our hob is quite old and the thermostats for the rings are all gone, leaving on/off (blazing/cooling) as the only options. Delia takes more time and worry because of the quantity of cold stuff that needs bringing up to temperature, the roux method is quicker and easier because I can warm the milk in the microwave and butter burns less easily than milk. I have a recipe somewhere involving mountains of cheese with a spoonful of flour sprinkled over, kirsch and a couple of spoonfuls of milk which I haven't tried in an age.
It's just occurred to me that I could warm Delia stuff in the microwave too ...

 

[mentalchik]

Milk, butter and cornflour....whisk hard till thickened, add whatever cheese you like (strong cheddar for me) a dash of worcestershire sauce and a bit of english mustard...

 

[Spymaster]

Equal amount of heavy cream, butter, grated cheese & cream cheese- smoosh about a bit on the stove - delicious!!

That's pretty much how I've always done it, but starting with creme fraiche rather than cream.

 

[ice-is-forming]

That's pretty much how I've always done it, but starting with creme fraiche rather than cream.

That's like sour cream?

 

[Spymaster]

That's like sour cream?

Similar but thicker. A bit like slightly sour marscapone cheese.

It melts nicely when you heat it and can take a lot of additional cheese but it does give stuff a sour/tangy flavour, which you might not want for some sauces. A big advantage is that it doesn't need thickening so it's useful if you want to avoid flour/gluten.

 

[Aladdin]

I make a roux and add cream plus grated cheddar and parmesan for that kick. I don't use cream cheese. Might try it though...