Cheese sauce

Cheese Sauce

Cheese sauce (/ʧi:z sɔ:s/), also known as Cheddar sauce or Mornay sauce when made with Gruyère cheese, is a simple sauce made by melting cheese into a basic Béchamel sauce.

Etymology

The term "cheese sauce" is derived from the English words "cheese" and "sauce". "Cheese" comes from the Old English "cēse", which is of Germanic origin and related to the Dutch "kaas" and German "Käse". "Sauce" is derived from the Latin "salsus" meaning salted.

Preparation

Cheese sauce is typically prepared by creating a roux from butter and flour, to which milk is added. The mixture is heated until it thickens, at which point cheese is stirred in until melted. It is often seasoned with salt, white pepper, and nutmeg. Variations of cheese sauce can include different types of cheese, such as Cheddar, Gruyère, or Blue cheese, and additional ingredients like mustard, garlic, or onions.

Uses

Cheese sauce is commonly used in dishes such as macaroni and cheese, fondue, nachos, and vegetable dishes. It can also be used as a topping for baked potatoes, broccoli, and cauliflower, or as a dip for chips or bread.

Related Terms

• Béchamel sauce
• Roux
• Cheddar cheese
• Gruyère cheese
• Blue cheese
• Macaroni and cheese
• Fondue
• Nachos

External links

• Medical encyclopedia article on Cheese sauce
• Wikipedia's article - Cheese sauce

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