Gorgonzola is an Italian cheese, made from cow’s milk, that is often used for a blue cheese sauce.īut there are many different types of blue cheese that you could use: Danish blue, Blue Stilton, Roquefort, and Bleu d’Auverne are all cheeses from which you could make a perfectly delicious blue cheese sauce following the simple recipe procedure below. Well, this is up to you and will really depend on what you can get locally. Absolutely delicious, and quite a special treat. Normally the first evening we would go to a local restaurant, often an Italian, and order a filet mignon with a gorgonzola cheese sauce. Sauce may thicken upon refrigeration, so you may have to add a little water.I was introduced to blue cheese sauce as an accompaniment for steak, many years ago on our yearly golf trips to Belgium with a large group of Dutch friends. To reheat, use stovetop or microwave on low heat. Store in an air-tight container in refrigerator for up to 3 days. Do not add acid first and then the cream. Do not add milk/cream and acid at the same time. If this doesn't resolve the issue, then add a little lemon or vinegar and whisk again. Remove the pan from heat and whisk in a little milk or cream. If you find your sauce is gritty or grainy, you can try two things, but you must do them in this order.
#MAKE A CHEESE SAUCE HOW TO#
Too much acid - in order to get a smooth, silky texture, you need to add a little acid to the sauce however, if you add too much, the result is grainy How to fix grainy cheese sauce: Not enough fat - low- or reduced-fat cheeses do not have enough fat in them you'll often see a grainy cheese sauce if you use either of these The heat was too high - always cook cheese on low temperature to avoid separation If your sauce turned out grainy, it's ususally due to a few things: Highly acidic cheeses - Swiss, Emmentaler and Gruyere should be lightly dusted with cornstarch prior to melting because they're more acidic What makes cheese sauce grainy? Serve it warm - if it cools, it will tend to clump Low heat-cheese will separate when added to a boiling liquid to prevent separation, always use very low heatĪdd acid-last and off heat a teaspoon of lemon, vinegar or wine when added to C heddar, Colby and Monterey Jack will reduce the risk of the cheese forming clumpsĭon't over stir - continued stirring will cause separation
Room temperature cheese - allow for better melting Grated- grate cheese from a block of cheese grating cheese increases the surface volume so the cheese melts better and faster don't use cubed or pre-shredded cheese they are often coated with cellulose that does not respond to heat Use whole milk, not reduced-fat cheese: Reduced-fat cheeses have fat replacers that reduce the fat content the replacers produce a stringy, rubbery texture Use aged cheese - the proteins in aged cheese dissolve and melt better than in a fresh or un-aged cheese Once you learn how to make the perfect cheese sauce, you can explore different sauces! Here's what you'll need:įlour, butter, milk, aged cheese, lemon or vinegar, salt and pepper How to make it:Ĭook on low heat to reduce separation, grainy, clumpy, oily or stringy cheese sauce.
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