Cheese sauce recipes and questions

zenmaster

Have you got any Parmesan in the cupboard?

If so use the Philly and a sprinkle of Parmesan for flavour and you've got the best of both worlds.

muckypup

I think i have actually yes, never thought of that, thanks

hartcjhart

if roughly a pint of sauce put half a teaspoon(small blob) of english mustard,this will 'lift' the cheesy tang of the sauce

But little by little is the way

Oldernotwiser

hartcjhart wrote: »

if roughly a pint of sauce put half a teaspoon(small blob) of english mustard,this will 'lift' the cheesy tang of the sauce

But little by little is the way

Only if this is "made" mustard - don't put in this quantity of mustard powder!

muckypup

well i tried it with the mustard and the parmasan on top...and it was gorgeous! I layers potatoes with savoy cabbage and diced corned beef then poured the cheese sauce on top and put it back under the grill to crisp on top....i was in heaven and will definately be making it more often! Many thanks all

Debt_Free_Chick

The English mustard tip is a great one. I put it in my cheese scones. You can use powdered mustard (I have this as standard in my cupboard), but you only need a pinch or two of dried mustard, compared with the prepared stuff in a jar.

Finely grated fresh horseradish works a treat, too - instead of, and not in addition, to the mustard!!!

Counting_Pennies_2

Happy New Year to you all.

Can anyone help?

I have been making the Delia fish pie. Have made it several times these last few weeks. But this time it is for the inlaws and I am some what distracted today!

Instead of Cheddar cheese I have put in Gruyere Cheese into the sauce to go on top of the fish. I then added a bit of cheddar when I realised what I had done to try to counter the flavour.

My question is will Gruyere spoil the sauce? I don't have any further ingredients to start again, so will have to wait for the shops to open tomorrow now and it is for lunch tomorrow and wanted to try to get ahead.

Does anyone know if it is ok with Gruyere?

Thanks

floyd

The best advice I can offer is to taste the sauce, if its nice keep it if its too strong then re-do it

misskool

gruyere isn't a strong flavour so you'll be ok, add a bit of cheddar if the taste isn't quite right but i don't really see how it will make much of a difference.

Be glad it isn't stilton or something you can't mask

suzy_g

I love gruyere cheese i think it will taste even better, i use it a special treat when i can afford it;)