A great substitute for canned condensed soups! Just add chicken bouillon!.

Makes a great cream sauce for vegetables.Base for many other sauces: Mornay sauce (cheese sauce), creamy herb sauces, Alfredo, and more!.This quick 8-minute white sauce recipe will be your 'go-to' recipe for a million other sauces.The simplicity of it is what makes it ideal for many recipes. This cream sauce base is perfect for thickening soups and casseroles and the introduction to many cream-based sauces. Here, you'll learn exactly how to make a smooth, flavorful Bechamel that you'll be proud of everytime!īechamel is the base sauce for many other types! Once you master this easy white cream sauce, the sauce world is your oyster! This Basic White Cream Sauce is one of the five classic French ' Mother Sauces', and is the base for many other cream based sauces and gravies. Be sure to shred reduced-fat cheese very finely, and allow it to melt over very low heat while stirring constantly.3-ingredient Basic White Cream Sauce (Bechamel sauce) is ready in 8-minutes! No more sauce paranoia! Reduced fat cheese will take longer to melt and will not have the same velvety consistency in the sauce. Reduced-fat cheeses melt differently than regular full-fat cheeses.Simply sprinkle some lemon juice over the shredded cheese before heating it. This is why most cheese fondue recipes have a base of white wine. Adding an acidic ingredient such as wine or lemon juice will help prevent the cheese from becoming stringy.If using all-purpose flour, add it to the mixture before the cheese it needs to be cooked for a few minutes to remove the starchy taste. Starch (such as all-purpose flour, cornstarch, or potato flour) will keep the cheese from curdling.Allow the shredded cheese to come to room temperature before adding it to a hot mixture.Often, you can remove the pan from the burner the residual heat will melt the cheese. When making soup, sauce, or fondue, add the cheese last then heat it only as long as it takes to melt. The colder the cheese is, the easier it will be to cut. Shred, crumble, or finely dice the cheese before heating to ensure quick, smooth melting.

Cheese roux sauce no butter