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cheese-sauce recipe

Date: Mon, 28 Aug 1995 22:19:50 -0400 (EDT)
 From: Diane Morrissey (tree@pbfreenet.seflin.lib.fl.us)
                              CHEESE SAUCE
 1 cup Bechamel Sauce
 1/2 cup grated ff cheese
 1 tsp Dijon-style mustard
 1/4 tsp paprika
 2-3 drops liquid hot pepper seasoning
 Heat Bechamel Sauce, add cheese, mustand, paprika and seasoning. Stir 
 over medium heat until cheese melts and blends. Use right immediately. 
 Makes 1 cup.
                   BASIC WHITE SAUCE WITH MILK (Bechamel)
 VVegetables steeped in hot milk add flavor to this versatile sauce, which 
 can replace the butter-flour-milk white sauce in any of your recipes. It 
 also forms the base of a salt-free cheese sauce that in its turn can 
 dress vegetables, open-fac sandwiches, macaroni or baked potatoes.
 1 cup nonfat milk
 small piece of onion (about 1 TAB)
 2 TAB grated carrot
 1/8 tsp freshly grated nutmeg
 1/8 tsp white pepper
 2 TAB instant nonfat dry milk
 1 TAB cornstarch or arrowroot
 2 TAB flour
 In a small saucepan combine milk, onion, carrot, nutmeg and pepper. Bring 
 to a boil, then cover, remove from heat and allow to steep for ten 
 minutes. Pour the warm milk through a strainer, pressing down on the 
 vegetables to obtain all the juices. Let cool. Combine dry milk, 
 cornstarch or arrowroot and flour. Add one or two TAB cooled milk to the 
 dry mixture and stir to a smooth paste. Return the milk to the saucepan, 
 add the flour paste and stir over medium heat until mixture boils and 
 thickens. If sauce will not be used immediately, cover and refrigerate. 
 Cold sauce will thicken; thin with a little flavored cooking juice, wine 
 or stock. Makes about 1 cup; recipe is easily doubled.
 kwlacto lacto