Cheese Sauce

Ah, cheese sauce.

If only you knew how many pints of cheese sauce I’ve made trying to find the perfect alternative to a regular inSANE one for you.  Luckily, cheese sauce is like crack to me, so my mouth has been very happy to participate in this endeavor.

I wrote about the happy day it all went down here, but I’ve had several requests to post the basic Cheese Sauce recipe.

Your wish is my command.

 

Cheese Sauce
Author: Carrie Brown | www.carriebrown.com
Cook time:
Total time:
Serves: 1 pint
Ingredients
  • 1 tsp. konjac flour / glucomannan powder
  • 2 cups / 1 pint milk (whatever mik you prefer – coconut (SANEst), almond, hemp, cows…)
  • 5 oz / 140g strong cheddar cheese, grated
  • 1 1/2 TBSP white wine vinegar (do not leave this out!)
  • Sea salt and pepper to taste
Instructions
  1. Put the konjac flour in a small bowl.
  2. Using a small whisk, add 1 cup of milk to the bowl and immediately whisk quickly to disperse the flour thoroughly.
  3. Pour into a pan and cook over medium heat, stirring thoroughly and continuously until the sauce thickens.
  4. Add the other 1 cup of milk and stir well.
  5. Stir the cheese into the sauce, and continue stirring until completely melted.
  6. Add the white wine vinegar and stir well.
  7. Remove sauce from the heat and pour over whatever you fancy.

 

 

What does 'sane' mean? Click here...Want delicious uber-healthy recipes? Check out my Cookbooks!
  • Pat - Please post a picture when you can. I would like to see what yours looks like. Thanks…ReplyCancel

  • Pat - What list? Lol thanksReplyCancel

  • Sally - Carrie, is there a substitute for konjac flour? I have had unpleasant reaction to the konjac.ReplyCancel

    • carrie - Hi Sally – you could use garbanzo bean flour or guar gum, but you won’t get the same great result. It’s a bummer that you reacted to konjac because it’s so useful for so many things.ReplyCancel

  • Drew Thompson - Hi Carrie:

    The Modernist method is to use sodium citrate:

    http://modernistcuisine.com/recipes/melty-queso-dip/

    I have used it to make cauliflower cheese and it works a treat – so smooth.

    cheers
    drewReplyCancel

  • Debbie Huewe - Hi Carrie,Would arrowroot or ? work well? I am looking for something I have on hand. I’d have to order the konjac flour from Amazon.ReplyCancel

    • carrie - Hi Debbie – arrowroot is a starch like cornstarch, so would make your sauce inSANE. Konjac is the absolute best SANE thickener I have found for sauces like this.ReplyCancel

Your email is never published or shared. Required fields are marked *

*

*