Easy Creamy Cheese Sauce
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- Опубліковано 21 тра 2020
- Learn how to make cheese sauce from scratch with just a few simple ingredients. Make this recipe to use by itself or in a variety of other recipes.
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CLICK HERE TO GET THE PRINTABLE RECIPE: 🖨️
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Ingredients
1/4 cup butter (or oil, fat drippings)
1/4 cup AP flour
1/8 tsp kosher salt
1/8 tsp white pepper
3 cups milk
4 oz sharp cheddar cheese, shredded (See Note 1)
1/2 tsp dry mustard
Tabasco
Instructions
Warm the milk in a saucepan or microwave in measuring cup for 1 minute on high.
In a medium sauce pan melt equal parts butter and then add the flour.
Whisk the flour and butter together and allow to simmer on low to cook the flour 1-2 minutes. The lightest (white color) roux will be slightly puffed.
Gradually add the warm milk and whisk to incorporate until a smooth sauce forms on low heat. Cook several minutes, sauce will thicken.
Add a little more milk if too thick and stir in the dry mustard, cheese and Tabasco (several dashes or more to your liking). Whisking until smooth sauce forms.
Store in an airtight container and refrigerate up to four days.
Notes
You can substitute any cheese you prefer to suit your needs.
Store in an airtight container and refrigerate up to four days.
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This is how you make UA-cam videos. Well done. Simple, quick and spot on instructions. 👍👍👍
Thanks, much appreciated!
Completely agree.
@@dennisadinath Thanks!
absolutely, if i didn't already know how to make bechamel this would be the video i wanted
Literally came to say the same thing. Gave you a follow, Kevin. Thanks for the video
This is so good. Don’t sleep on the white pepper. It really brings out the flavor in whatever seasoning is added.
So glad you enjoyed this one!
I LOVED that at every step you told us what it was, roux, bechamel, cheese sauce. It's the little things that matter
Thanks so much Shanaia!
Right to the recipe,love it …no fancy ingredients…simple thank you.
Great tutorial cooking video!
Thank you for sharing.
Super sharing
Thanks for the great recipe bro!
Great recipe. Just made it. I increased the salt quite a bit because my cheese was bland, use good strong cheese as the sauce is pretty neutral. Thanks for the inspiration. I've used this process without knowing what it was called many times, but never for a cheese sauce. Usually for gravies and creamy soups etc.
Fantastic! So glad you enjoyed this one!
Add half teaspoon of nutmeg at the end before adding the grated cheese... really lifts the flavour
Exceptional. Can't wait to make this
Simple and easy to make 👍
Thank you this was perfect!
So happy you enjoyed this one Noelle!
Wow that was actually really good. thank you Kevin.
Glad you enjoyed it, thanks!
Nice And easy and straight to the point 👏👏
Delicious 😋
Thanks 😊
Wish I started watching this before I started cooking - looks amazing!
Thanks Claire! Subscribe to see new ones and browse the Library, lots to see!
Thank u I made it for my brother and he ate it with his chip he absolutely love it
Thank you so much!
This is fantastic, super fast and helpful. Do you have videos with voice instructions as well?
Отличный рецепт!
Thank you for making this so simple! ❤️💋
Thanks for following along Tammie!
Hi kevin this is a fantastic recipe for cheese sauce i was looking for a perfect recipe that can go with fries 😋. thank you for sharing.. would love to see more..
Thanks for stopping by lots of videos for you to check out.
The most easiest way to make cheese sauce 😋
Great tutorial and beautifully demonstrated: just made your cheese sauce for a family lasagne - fingers crossed.
Thanks Alex. 👍
Was it good?
AWESOME
I just subscribed to my first cooking channel because it was informative and to the point
Excellent, lots of recipe videos here for you to look at Marcus. Thanks for following along!
If you add some flour LAST, you can make it as thick as you like. Tried all sorts of mixes but it always works.
Turned out great, thanks!
Thks buddy
Thankyou
Good
Truely a desirable one. Quick and adequate
Wow nice recepie. I'm just eating it and its awesome. 🤤
Hey Cheese Sauce, Michael here
Thank u
Great for tacos dip.
Ty
subbed :) new nice channel found
great video! Agree with dlm cmfc, THIS is how you make UA-cam videos.
What genre of music is that in the background?
Thanks so much. I had some custom music made for my videos.
@@KevinIsCooking genre, i asked for genre! Cause I've def heard stuff like this in my french film class, but didn't realize i liked it til now!
TFS! 👍👍👍👍👍✌️❤️🇺🇸
So good but I added more sat and black peppe
TAK from Denmark.
very nice
Thanks Zarin!
@@KevinIsCooking you're welcome
Yummmmmmmm
What if I use cream and milk then butter and some flour with black pepper and parsley. Then Chedder mixed with parmesan and a touch of salt. Sounds good to me
مشاء الله جميل جميل جدا🌹
How is the taste?
What does it match?
Thanks made some bomb nachos
Excellent!
Can I use cream cheese powder
Or something else to use to it
Tnx
Sure, the cheesier the better.
How much milk should I use in relation to the four&butter?
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Bruh I gained 20kg just watching
Portions would be nice
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Is it okay if I don't have a block of cheese and use preshredded?
You can, but note that most pre-shredded cheese is coated with an anticaking agent to inhibit the tendency of the shreds to stick to each other and cake. Microcrystalline cellulose, starch or powdered starches are the commonly used anticaking agents.
I will be sharing it on UA-cam and a like from me
Thanks so much, glad you enjoyed this one!
Excellent, thanks so much!
Can we preserve this? #refrigerate??
Store in an airtight container and refrigerate up to four days.
Why dried mustard? Does it help keep the tangy flavor that a lot of cheeses have?
For the flavor, optional if you don’t like it
@@KevinIsCooking I love dry mustard...great flavor for cheese sauce.
Can I use heavy cream? Need to make big batch at work
Sure, but I bet it gets super thick quickly. Thin with water if needed to desired consistency. Enjoy!
How long is it gonna last when refrigerated?
I wouldn't go past 3-5 days. Let it come to room temp and add a little milk to smooth it out over low heat.
@@KevinIsCooking Thank you so much 🥺✨
Anyone can tell me the name of all ingredients and their quantities plzzz
Tick the drop down arrow near the recipe name if on Mobile or the SHOW MORE above in the description if on desktop for the entire recipe and tips!
Would this be a good sauce for scallop potato???
It could, but try this one first and see how you like my Scalloped Potatoes: ua-cam.com/video/HqZKNPqjMLY/v-deo.html
What's the dried mustard do? Is it a must?
Tam's other half
Adds a touch of tang, but not a make or break if not added.
It's even good on cereal. jk
Tam's other half
Hot sauce? You're a mad lad
Can we use mozerella cheese?
Yes, you can. Different flavor profile of course, but it will work.
Can this be stored? If yes, then what's it's shelf life?
Refrigerated and covered 3 to 5 days it will be hard. I think it’s best made the day of use because of the possibility of the sauce separating if it reheated.
@@KevinIsCooking thank you 😊
Will this last for weeks?
3 to 5 days refrigerated Ellie.
Can I use oil instead of butter?
Good question Dr. Jamil. Tick the drop down arrow near the recipe name if on Mobile or the SHOW MORE on desktop for the entire recipe and tips! Right in the first ingredient list I noted: "1/4 cup butter (or oil, fat drippings)" Enjoy!
Make a video on mozzarella cheese recipe
It literally said add cheese of choice...
@@user-kz7dl3yx6i actually I really want a video on mozzarella cheese for pizza
@@awesomeboy-muzz 🤦♂️🤦♂️🤦♂️🤦♂️🤦♂️
Which flour did you use???
AP flour is what is used in this recipe. Tick the drop down arrow near the recipe name if on Mobile or the SHOW MORE on desktop for the entire recipe and tips!
@@KevinIsCooking thanks
Can I use plain cheese??
Not quite sure what "plain" cheese is ??
@@KevinIsCooking guessing cheese slices or cheese block
Can I use a vegan margarine instead of butter?
I can't speak to that as I have never used it. If you do, let me know and I can update the recipe notes. Thanks!
@@KevinIsCooking I did it! Amazing. Thank you so much for this recipe. It worked so amazingly well it’s literally foolproof. Two nights before that I used another recipe and the cheese was soooo clumpy
What is all purpose flour
All-Purpose flour and plain flour are the very same thing. All-purpose flour is a term used by North Americans while plain flour is commonly used in the UK and Australia.
Is mustard compulsory?
No it is not Nethaya, it's inclusion counters the richness and creaminess of the cheese.
Can I make this sauce with mozzarella....?
Definitely.
How much milk
Tick the drop down arrow near the recipe name if on Mobile or the SHOW MORE above in the description if on desktop for the entire recipe and tips!
Can I add only mozzarella cheese??
Definitely AT.
is it ok not to add dry mustard?
Certainly, it just adds to the flavor profile.
today for the first time in my life my sauce curdled when I added cheese... not sure where it went wrong... I made runny bechamel, slightly ticker than cream consistency and added cheese and it curdled... any idea why? ( milk was fresh btw)
I've found that curdles in a cheese sauce come as a result of overheating the proteins in the cheese, which causes them to separate from the fat and water content. Add a few teaspoons of cold milk and whisk the sauce vigorously for about 10 seconds; this may be enough to repair a cheese sauce that's just beginning to curdle.
@@KevinIsCooking thanks for your reply. I actually tried the opposite, I put the sauce back on the heat expecting the curdles to melt, but it didn't work :D next time I will know how to fix it, thanks to you!
What if no flour
How much is 4 oz of cheese?
For soft or crumbly cheeses, 1 cup is equivalent to 6 ounces. For semi-hard cheeses like cheddar, 1 cup is equivalent to 4 ounces.
Make video on mozzarella cheese recipe
just use mazorellaa cheese simple
I did not have flour, so I used waffle mix.. I can taste the vanilla extract.
Just wanted to know, Do ya think this chees sauce could be used in recipes that call for Velveeta?😃
Truthfully I have never worked with Velveeta so I don't want to give you wrong information Sherry. I'm just not sure of everything that goes into making that as opposed to this from scratch method, sorry.
@@KevinIsCooking it's ok. Just thinking about alternatives. Ya know, little cheaper, maybe a little healthier. LOL😉
@@sherrytruitt1028 Im 99% sure this is better than Velveeta in any situation
@@WakeNBakeBro hey, thanks for your comment.
Don’t use velveeta, it’s awful, too processed 😣
Why do you have to add flour to do cheese sauce? How natural is this
I bet if I make this with twice the butter extra flavored, it will have the perfect look and texture. But the flavor will be lacking.
Tried making a spinach sauce three times, always added so much spinach it turned from pale green to leaf green but still no flavor.
I'll have to add a lot for this sauce I bet.
if you add extra butter to a roux you will just get sauce with grease spots on it, not that much extra flavour, if you want extra flavour on the sauce you can always cook the roux down to a darker colour and the fact that you fucked up the spinach sauce was propably because you used fresh spinach, instead of frozen, adding the fresh spinach to the sauce too soon, causing it to wilt and making it lose most of the nutrients and flavor. you are welcome, be smarter, cooking isnt that hard.
If it gets a lil grainy what happened?
There's a few reasons like these: Always shred your own cheese... The reason pre-grated cheese may cause the sauce to become gritty is that it is packaged with added powders as a preservative. The most common cause for grainy cheese sauce is overheating the cheese. When the cheese is overheated, the proteins become denatured. Hope this helps. When in err, I always Google the question and check out the answers for ideas I may not have thought of, too.
God damnit
I am here bc my cheese sauce is always grainy and i dont know what im doing wrong.
Did you try this recipe Amber? If you cookout the flour and use shredded cheese, everything should be smooth. Give this a go and let me know!
@@KevinIsCooking i did make it and it turned out better this time. I used mostly Provolone instead of all cheddar
Mines turned out to be thicker
@Kevin is cooking
You can thin to desired consistency with more milk Adriu.
My blood is what you crave.
could you please tell the amount of each ingredient so it'll be easier
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Too runny for me but thanks.
Just use less milk or more cheese. Or both
u forgot the nutmeg
By all means, add if you prefer Mike.
It is more looking like condensed milk
Too easy alright. No measurements. Obviously not for beginners
Hey there Roscoe! Tick the drop down arrow near the recipe name if on Mobile or the SHOW MORE above in the description if on desktop for the entire recipe and tips!
So how much flour?
Tick the drop down arrow near the recipe name if on Mobile or the SHOW MORE above in the description if on desktop for the entire recipe and tips!