Comments on: Cheese Sauce

By: Ray

Ray — Wed, 22 Jul 2009 18:44:17 +0000

Thanks! – Tasty!

Add: Tuna, raw sweet corn kernels, raw finely chopped celery, chopped boiled egg, some lemon juice and you have a fantastic Tuna Mornay – high in protein and, with the right cheese, low in fat!

By: Courtney

Courtney — Tue, 25 Nov 2008 09:05:08 +0000

If I still lived in Mt P. I would send you boxes of creme fraiche in gratitude. oh how i miss south cackalacky.

By: Anna

Anna — Sat, 15 Nov 2008 18:02:38 +0000

I tried this and it was sooooo good. Used it on pasta for homemade mac and cheese. The kids loved it and it’s “real-er” than the box!

Thank you for sharing the recipe.

By: Heather

Heather — Thu, 02 Oct 2008 16:54:26 +0000

I would love that, Leanne, but creme fraiche just isn’t available in my area. (For Charlestonians, I am referring to Moncks Corner, I don’t have the gas budget to shop in Mt. P.)

By: leanne

leanne — Thu, 02 Oct 2008 12:23:39 +0000

I usually use this recipe too, but when I’m in a hurry you can’t beat a pot of creme fraiche heated in a pan and a handful or two of grated chedder or gruyer mixed in until it’s melted, and there’s no chance of it splitting.

By: Bramble

Bramble — Wed, 01 Oct 2008 17:38:58 +0000

MMMmmmm cheese

By: La Rêveuse

La Rêveuse — Wed, 01 Oct 2008 17:33:51 +0000

Want something even easier? Melt a bit of butter, add a scoop of cottage cheese and a little seasoning salt. Stir and heat until the cheese melts. Done. (And it’s fabulous.)

By: Fawn

Fawn — Wed, 01 Oct 2008 17:14:40 +0000

I make this sauce, too — quick and easy. The milk, flour, butter base is such a great start for all sorts of sauces. I’ve made into curry sauce (just add curry powder), dill sauce (add dill and a squeeze of lemon or lime), lemon pepper sauce… I’ve even made it into a cheese/veggie sauce by adding cooked carrots and pureeing (attempting to boost the health factor a wee bit!).

By: Amanda

Amanda — Wed, 01 Oct 2008 17:03:51 +0000

Velveeta,
versus cheddar.
Velveeta,
melts much better.
Cheddar’s greasy,
cheddar’s oily.
Make it with Velveeta
it cooks better!

No, I didn’t watch too much TV in the 80s. Why would you ask that?

By: Micah

Micah — Wed, 01 Oct 2008 15:38:45 +0000

Very nice! Julia Child would be so proud. This is the same base I use for homemade mac and cheese. The French call it sauce Mornay if you want to get all fancy with it.