Making cheese sauce without packages and bags: this is how you do it

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Chicory with ham and cheese sauce:  you either love it or hate it . Most people over 60 seem to praise it anyway  , given the number of times it was conjured up on our grandparents’ table. Also a real favourite: the cauliflower with cheese sauce. Not necessarily our favorite, but mainly because it was always made with bags.

And we all know: dishes  from scratch are simply much tastier. And yes, that also applies to your cheese sauce.

What can you do with cheese sauce?

Cheese sauce was and is used for a lot of different vegetables: not only for cauliflower, but also for broccoli and asparagus, for example. You can of course cook it, but you can also make a delicious oven dish with the cheese sauce as the topping.

You can also add cheese sauce to other things. On your pasta, for example ( mac ‘n cheese! lasagna!), or on your potato gratin. You can also pour it over some grilled fish or pieces of meat. Something with possibilities and endless, so.

Image of pasta with cheese sauce

Make your own cheese sauce or vegetable sauce

The basis of a cheese sauce is a good roux . You make this by melting butter and adding an equal amount of flour, while stirring continuously. Lower the heat and keep stirring; after a few minutes the flour is ready.

Then add milk, just as much until you have a good consistency. As a guideline: you need about 50 grams of roux to bind half a liter of liquid.

And now it comes: add grated cheese to this. That’s it, yes. Of course you should also season it with salt, pepper and possibly mustard – but the cheese is the base. With half a liter of milk you use a little more than 100 grams of cheese.

In addition, make sure that you are not too stingy with the pepper, so that the cheese sauce gets some spice that many cooked vegetables can use.

And oh yes, variation tip : you don’t necessarily have to use ‘normal’ grated cheese. Cheese sauce from, for example, (hard) goat cheese or blue cheese are also delicious, and can be added to all kinds of dishes. You can learn to experiment!


Source: Culy by culy.nl
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