Sometimes it just has to be a burger, or something else, because this cheese sauce goes well with many things
As you can see, this recipe is not so much about a burger as it is about our recipe for a tasty cheese sauce.
It goes well with a variety of dishes, from burgers to french fries. If you like it spicy, add chilli flakes and have a delicious chilli-cheese sauce.
What you need
- 250 ml of cream
- 50 ml of milk
- 250 g Cheddar
- 100 g processed cheese
- Turmeric, garlic (powder), ginger (powder), salt, pepper
- For the roux: oil, butter or margarine, flour, water
For the cheese sauce, cream is heated in a pot (at 3 / 4 heat). After about 5 minutes, add milk, cheddar (in pieces) and the processed cheese. The sauce must now boil briefly.
Then the heat is reduced before turmeric, garlic, ginger, and salt & pepper are added. Now the sauce has to simmer for about 10 minutes, over medium heat.
In the meantime, you can turn to the roux.
Butter, oil or margarine is heated in a coated pan until small bubbles are visible. The flour is then added with stirring until it turns light brown. If the flour has turned light brown, the water is added. The roux must now, as long, on a small scale, simmer until a creamy liquid is formed. Please do not forget to stir.
When the roux is ready, it is added to the sauce. The sauce must now simmer briefly until a creamy consistency is reached.
We wish you,
- Court sauce
- Countries & regions USA, Worldwide
A tasty cheese sauce. Supplemented with chilli flakes, it becomes a chilli cheese sauce.
- 250 ml Cream
- 50 ml milk
- 250 g Cheddar
- 100 g cheese spread
- 2 EL Kurkuma
- 1/2 TL Curry (If desired)
- 1 TL Garlic (Powder)
- 1 TL ginger (Powder)
- 1 TL salt
- 1 TL pepper
- 2 EL Butter, oil or margarine
- 1 EL wheat flour
- 100 ml water
Heat the cream in a pot (3 / 4 heat).
After about 5 minutes, add milk, cheddar (in pieces) and processed cheese and bring to a boil.
Reduce heat, add turmeric, garlic, ginger and salt & pepper. Simmer 10 minutes over medium heat.
Add the previously prepared roux to the sauce and allow to simmer briefly until the sauce has reached a creamy consistency.
Put butter, oil or margarine in a non-stick pan and heat until small bubbles are visible.
Add flour and simmer until the flour turns light brown.
Add water and keep stirring while simmering until a creamy liquid has formed.
If you do not want a roux, just take white sauce binder.
That works too