CHEESE SAUCE
A rich, thick
sauce.
1/2 tsp dry mustard (2 mL)
1/4 tsp xanthan or
guar gum (1 mL)
1/4 tsp salt (1
mL)
1/4 tsp white
pepper (1 mL)
1/2 cup whipping
cream (125 mL)
1/4 cup water (50
mL)
2
egg yolks, fork beaten
2
cups grated Cheddar cheese (500 mL)
In small nonstick saucepan,
stir together dry mustard, xanthan gum, salt and white pepper. In small bowl, combine whipping cream and
water. Gradually add whipping cream mixture
to saucepan, stirring with whisk. Bring
mixture to boil. Remove saucepan from
heat. Add small amount of mixture to egg
yolks; return to saucepan. Stir in
cheese. Cook over very low heat until
cheese melts. Do not boil. Remove from heat, if necessary.
Nutritional Analysis: 1 1/3 cups (325 mL), 2 tbsp (30 mL) per serving:
98.1 calories; 3.9 g protein; 9.0 g fat; 0.6 g carbs
Variation: Thinner Cheese Sauce: Use 1 cup
(250 mL) cheddar cheese.
(0.5 g Carbs)
Helpful Hint:
Half-and-half cream may be used instead of cream. Refrigerate
main recipe until cold. It makes
a very good spreadable processed cheese.
CHEESE SAUCE
This cheese sauce will
probably be better for the spicy, cheesy dip with Rotel diced tomatoes and
chilies that Cathy was inquiring about.
1/2 cup whipping cream (125 mL)
2 oz cream cheese, softened
(60 g)
4 oz Cheddar cheese, shredded
(125 g)
1 tbsp butter (15 mL)
1/4 tsp dry mustard (1 mL)
White pepper, to taste
In saucepan, heat cream
until scalding. Reduce heat to low and add
cream cheese chopped into little pieces and whisk until melted. Add Cheddar cheese and butter whisking until
smooth. Whisk in dry mustard and pepper.
Nutritional Analysis: 14 tbsp (220 mL), 1 tbsp (15 mL) per serving:
79.5 calories; 2.6 g protein; 7.5 g fat; 0.5 g carbs