Pronto cheese sauce - sauce & go

Monday, December 03, 2007
Take two pans to the stove when you only need one? [ref 1001 tip #3] Not you. Now you can just sauce & go.

True bechamel should take at least an hour to cook to allow the floury taste to be cooked out. What happens if you haven't got an hour? What happens if you've only got 5 minutes or less.

It is a total cheat, but when you're cooking at home cheating is not just allowed, it's the way forward.

Bring your milk to the boil. Whisk a little cornflour with water. Add cornflour to hot milk. Allow to thicken. Reduce heat (if the cheese boils now it will split). Add cheese and stir. Add a little dijon mustard (excenuates the cheese flavour), salt (if neccessary depending on how strong the cheese is, you could also use celery salt for more flavour) & pepper to taste.

There you have cheese sauce pronto.

1 comment

Thistlemoon said...

Wow! I didn't know you were supposed to cook bechamel for at least an hour! I am going to have to try that and taste the difference. I learning new things.

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