Is there a way to make a generic cheese sauce?
Scenario: I have some nuggets, and thought it would be nice to dip them in some cheese sauce. I do not have that, but I thought I could make one with the ingredients I have. But I am not sure if there is a way to make a MORE OR LESS generic cheese sauce.
This is the cheese I have:
Ingredients in dutch: melk* (milk), zout (salt), zuursel (starter culture) and stremsel (which is Rennet, I am not sure what kind of cheese that is). My main idea was melting the cheese with an amount of butter, salt, and maybe some milk or cooking cream. (No need of quantities right now but more of the process to follow).
I think that adding flour would be like making a cheesy bechamel, and I don't know if that is good to dip (or put on top of nachos, whatever is fine, as a cheese sauce, it's nice anywhere). But maybe flour is necessary for this process (specially if the cheese may be quite generic as well).
Best Answer
'Cheese sauce' is really anything semi-liquid that tastes a bit like cheese & can be poured or dipped, depending on how liquid.
Some fast ideas:-
Camembert, brie etc - put it in the oven for 20 mins. Cross-cut the top, dip.
tbh, you can do this with most cheeses, just the French-style crusted cheeses provide a cool looking container.
Generic roux - oil or butter in a saucepan, add the same quantity of flour. Combine 2 mins, add milk slowly, stir. Add cheese, stir, serve.
Welsh rarebit - throw cheese, flour, milk, beer, worcestershire sauce in a pan, heat & stir until it's homogenous.
There's not really much you can do to hot cheese to spoil it ;)
The only two cheeses I can think of that don't work are haloumi & paneer, because they're both pre-cooked & don't melt.
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MethodWhy does my cheese sauce taste bland?
Do not add the cheese to the sauce while is still sitting over the heat, as that can cause the cheese to overcook, start to separate and turn your sauce into an oily-surfaced, curdled-looking mess. That said, even if you made the finest-looking cheese sauce, it can still taste bland.What is the difference between white sauce and cheese sauce?
Bechamel sauce is also called white sauce which is made from all-purpose flour, butter, and milk. But B\xe9chamel sauce is different from cheese sauce, as grated cheese is added to the B\xe9chamel sauce to make the cheese sauce.EASY HOMEMADE CHEESE SAUCE RECIPE || NACHO CHEESE SAUCE RECIPE | How To Make Nacho Cheese Sauce
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Answer 2
Your "cheesy bechamel" is a classic cheese sauce. It works best with a fairly full-flavoured cheese in the usual proportions, but you can adjust the ratios successfully for flavour and texture. Served hot it's good as a topping or dip, though keeping a dip warm can be a hassle.
With the pictured cheese I'd probably make the bechamel a little on the thin side, then add plenty of cheese, but if it gets too thick you can always add a bit more milk. Personally I'd also add black pepper and a pinch of mustard powder (not enough to make it taste of mustard, just to enhance the flavour). I don't infuse the milk when I make cheese sauce this way.
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