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Cheese Sauce

Tags: Egg-free, Gluten-free, Grain-free, LCHF, Low Carb, Sauces / Dressings, Sugar-free, Vegetarian

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: 5 mins
Total time: 5 mins
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.
3.2.1275

 

 

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14 comments
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  • PatPlease post a picture when you can. I would like to see what yours looks like. Thanks…ReplyCancel

    • carriePat – it’s on the list!ReplyCancel

  • PatWhat list? Lol thanksReplyCancel

    • carrieMy endless recipe blog to-do list, Pat :-)ReplyCancel

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

    • carrieHi 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 ThompsonHi 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

    • carrieDrew that is fascinating!!! Thanks for sharing.ReplyCancel

  • Debbie HueweHi 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

    • carrieHi 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

  • solar collectorsFor hottest information you have to pay a quick visit web and on the web I found this website as
    a most excellent website for hottest updates.ReplyCancel

  • Day 14 fasting for 22 hours – Carnivore & Coffee[…] surprised at how it was cooked. My husband made steamed broccoli  and I made some cheese sauce. Carrie Brown’s cheese sauce which is the best! They also baked sweet potatoes. I was very good sticking to my carnivore diet […]ReplyCancel

  • Day 14 fasting for 22 hours – Carnivore & Coffee[…] at how it was cooked. My husband made steamed broccoli  and I made some cheese sauce. Carrie Brown’s cheese sauce which is the best! They also baked sweet potatoes. I was very good sticking to my carnivore diet […]ReplyCancel

  • SamHi.  This is a neat recipe.  And I have a question.  Why is the vinegar so essential here?  Thanks for any info.ReplyCancel

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