Cheese Sauce

pollyanna24

Trying to think of a way I can have cheese sauce with fewer calories!

At present, I use Bisto cheese granules and 20g of that works out to be around 97 calories if made with water.

If I used Blue Cheese laughing cow triangles (24 calories) and mixed it with some milk (not sure on calories), would this work? Or taste disgusting?!

Blackbeard_of_Perranporth

No.

Cheese sauce requires proper cheese, not something you should had grown out of by the age of six months!

1 Oz Butter
2Tsp of Corn Flour
1 Pint Milk
3 Oz Grated mature cheddar

Put pan on Stove, melt butter. Stir in cornflour. Add milk to paste. Bring to boil. Simmer for 8 minutes.
Add grated mature cheese. Stir in to melt.

Pour over cauliflower. And slam into over with crumbed bread on top.

Serves 4

Enjoy.

And leave the foam sauce shistso on the shelf!

Dill

Blackbeard_of_Perranporth wrote: »

No.

Cheese sauce requires proper cheese, not something you should had grown out of by the age of six months!

1 Oz Butter
2Tsp of Corn Flour
1 Pint Milk
3 Oz Grated mature cheddar

Put pan on Stove, melt butter. Stir in cornflour. Add milk to paste. Bring to boil. Simmer for 8 minutes.
Add grated mature cheese. Stir in to melt.

Pour over cauliflower. And slam into over with crumbed bread on top.

Serves 4

Enjoy.

And leave the foam sauce shistso on the shelf!

Lovely with bacon, too

Only annoying thing is, the cheese sauce usually 'catches' in the pan when I cook it.

Nicki

You can reduce the calories by making your sauce with "sauce flour" and skimmed milk (no butter required) and extra mature cheddar cheese with some mustard to enhance the flavour of the cheese. Using the extra mature cheese should mean you can cut the amount you put in by half without losing out on too much taste.

http://www.carrs-flourmills.co.uk/carrs_sauce_flour.html

VfM4meplse

Nicki wrote: »

Using the extra mature cheese should mean you can cut the amount you put in by half without losing out on too much taste.

Blue cheese works well for this and other cooked dishes. I always buy it YS and sling in the freezer so it's on hand.

Btw if making any roux-based sauce on the hob a non-stick pan and silicone whisk are invaluable!

[Deleted User]

Mmm I adore blue cheese and snaffle any I see on the reduced counter and bung into the freezer until needed.because of it strong flavour I find this works really well in sauces

Pollycat

VfM4meplse wrote: »

Btw if making any roux-based sauce on the hob a non-stick pan and silicone whisk are invaluable!

Or a pyrex bowl & a microwave.

Dustyblinds

Pollycat wrote: »

Or a pyrex bowl & a microwave.

I always use the microwave, if I use a pan it always burns.

Blackbeard_of_Perranporth

Dustyblinds wrote: »

I always use the microwave, if I use a pan it always burns.

What is a microwave?

ManAtHome

Blackbeard_of_Perranporth wrote: »

What is a microwave?

a) a box what goes PING!
b) a day off for surfers

Slinky

Blackbeard_of_Perranporth wrote: »

What is a microwave?

It's that thing that lives next to the fridge - that cold box for beer only.