WHITE CHEESE RECIPE RECIPES

WHITE CHEESE SAUCE RECIPE | MYRECIPES

White Cheese Sauce Recipe | MyRecipes image

This white cheese sauce is the perfect accompaniment to pressed panini sandwiches.

Provided by MyRecipes

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield Makes 3 cups

Number Of Ingredients 7

Ingredients

¼ cup butter
¼ cup all-purpose flour
3 ½ cups milk
1 cup (4 oz.) shredded Swiss cheese
1 cup grated Parmesan cheese
½ teaspoon salt
¼ teaspoon ground red pepper

Steps:

Melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Whisk in Swiss and Parmesan cheeses, salt, and red pepper, whisking until cheeses are melted and sauce is smooth.

WHITE SAUCE OR BECHAMEL SAUCE RECIPE | EPICURIOUS

White Sauce or Bechamel Sauce Recipe | Epicurious image

This used to be one of the first lessons in home economics classes; invariably white and pasty, it coated many a bland dish. When well made, however, it has a proper place in homey, creamed dishes, often making leftovers stretch or giving cooked foods new life. And it is important as a base for soufflés. The French term for this medium-thick white sauce is béchamel. The foolproof way to attain a perfectly smooth sauce is to have the milk hot when added to the butter and flour. It uses an extra pot, but as you become more proficient, this cautionary measure may not be necessary.

Provided by Marion Cunningham

Yield Makes about 1 cup

Number Of Ingredients 5

Ingredients

2 tablespoons butter
2 tablespoons flour
1¼ cups milk, heated
Salt
Freshly ground pepper

Steps:

Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat. To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.
To turn your white sauce into cheese sauce, stir in ½ cup grated Cheddar cheese during the last 2 minutes of cooking, along with a pinch of cayenne pepper.
Warm the milk on low heat just until little bubbles begin to form at the edges. Then remove from heat.

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WHITE SAUCE RECIPE - BETTYCROCKER.COM

This white sauce, also known as Béchamel sauce, is one of France’s four “mother sauces,” and it’s a perfect complement to many dishes. Pair it with vegetables, turn it into a creamy casserole or ladle it over seafood or sliced chicken.
From bettycrocker.com
Reviews 5
Total Time 10 minutes
Cuisine French
Calories 25 per serving

Gradually stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute.

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WHITE WINE RISOTTO RECIPE | JAMIE OLIVER RECIPES

This is a great basic recipe – it can be stretched in so many different ways to turn it into fantastically flavoured risottos.
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 569 calories per serving

1. Heat the stock. Peel and finely chop the onion and garlic. Trim and finely chop the celery.
2. Put 2 tablespoons of olive oil and the knob of butter into a separate pan, add the onion, garlic and celery, and cook very slowly for about 15 minutes without colouring. This is called a soffrito. When the vegetables have softened, add the rice and turn up the heat.
3. The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the vermouth or wine and keep stirring – it will smell fantastic. Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence.
4. Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of sea salt. Turn the heat down to a simmer so the rice doesn't cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes.
5. Taste the rice to check if it’s cooked. If not, carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.
6. Remove from the heat and add the 70g butter and grate in the Parmesan. Stir well. Place a lid on the pan and allow to sit for 2 minutes. This is the most important part of making the perfect risotto, as this is when it becomes amazingly creamy and oozy like it should be. Eat it as soon as possible, while it retains its beautiful texture.

See details

WHITE SAUCE OR BECHAMEL SAUCE RECIPE | EPICURIOUS

This used to be one of the first lessons in home economics classes; invariably white and pasty, it coated many a bland dish. When well made, however, it has a proper place in homey, creamed dishes, often making leftovers stretch or giving cooked foods new life. And it is important as a base for soufflés. The French term for this medium-thick white sauce is béchamel. The foolproof way to attain a perfectly smooth sauce is to have the milk hot when added to the butter and flour. It uses an extra pot, but as you become more proficient, this cautionary measure may not be necessary.
From epicurious.com
Reviews 4.0

Warm the milk on low heat just until little bubbles begin to form at the edges. Then remove from heat.

See details

WHITE SAUCE RECIPE - BETTYCROCKER.COM

Gradually stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute.

See details

WHITE WINE RISOTTO RECIPE | JAMIE OLIVER RECIPES

1. Heat the stock. Peel and finely chop the onion and garlic. Trim and finely chop the celery.
2. Put 2 tablespoons of olive oil and the knob of butter into a separate pan, add the onion, garlic and celery, and cook very slowly for about 15 minutes without colouring. This is called a soffrito. When the vegetables have softened, add the rice and turn up the heat.
3. The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the vermouth or wine and keep stirring – it will smell fantastic. Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence.
4. Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of sea salt. Turn the heat down to a simmer so the rice doesn't cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes.
5. Taste the rice to check if it’s cooked. If not, carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.
6. Remove from the heat and add the 70g butter and grate in the Parmesan. Stir well. Place a lid on the pan and allow to sit for 2 minutes. This is the most important part of making the perfect risotto, as this is when it becomes amazingly creamy and oozy like it should be. Eat it as soon as possible, while it retains its beautiful texture.

See details

WHITE CHEESE SAUCE RECIPE | MYRECIPES

This white cheese sauce is the perfect accompaniment to pressed panini sandwiches.
From myrecipes.com
Reviews 5
Total Time 20 minutes

Melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Whisk in Swiss and Parmesan cheeses, salt, and red pepper, whisking until cheeses are melted and sauce is smooth.

See details

WHITE SAUCE OR BECHAMEL SAUCE RECIPE | EPICURIOUS

Warm the milk on low heat just until little bubbles begin to form at the edges. Then remove from heat.

See details

WHITE SAUCE RECIPE - BETTYCROCKER.COM

Gradually stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute.

See details

WHITE WINE RISOTTO RECIPE | JAMIE OLIVER RECIPES

1. Heat the stock. Peel and finely chop the onion and garlic. Trim and finely chop the celery.
2. Put 2 tablespoons of olive oil and the knob of butter into a separate pan, add the onion, garlic and celery, and cook very slowly for about 15 minutes without colouring. This is called a soffrito. When the vegetables have softened, add the rice and turn up the heat.
3. The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the vermouth or wine and keep stirring – it will smell fantastic. Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence.
4. Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of sea salt. Turn the heat down to a simmer so the rice doesn't cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes.
5. Taste the rice to check if it’s cooked. If not, carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.
6. Remove from the heat and add the 70g butter and grate in the Parmesan. Stir well. Place a lid on the pan and allow to sit for 2 minutes. This is the most important part of making the perfect risotto, as this is when it becomes amazingly creamy and oozy like it should be. Eat it as soon as possible, while it retains its beautiful texture.

See details

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