Microwave White Or Cheese Sauce Recipes

Steps:

• Make cheese sauce:
• Toss cheese and cornstarch in a medium heatproof bowl. Pour evaporated milk over and cook in microwave on high 1 minute. Whisk and continue to cook in 30-second increments, whisking in between, until melted and smooth (about 2 minutes total).
• Make queso variation:
• Once cheese has melted, stir in Rotel and hot sauce, if using, and microwave an additional 30 seconds. Stir to combine.

Steps:

• Pour 500ml milk into a large saucepan and add 4 tbsp plain flour and 50g butter.
• Turn on the heat to medium and start to whisk the mixture. Keep whisking fast as the butter melts and the mixture comes to the boil - the flour will disappear and the sauce will begin to thicken.
• Whisk for another 2 mins while the sauce bubbles then stir in 100g grated strong cheddar cheese (or 50g grated cheddar, 50g crumbled blue cheese) until melted.

Steps:

• Combine melted butter, flour and salt in a medium bowl.
• Gradually add milk and stir until smooth.
• Cook, stirring occasionally, at MEDIUM heat in a microwave for 6 to 7 minutes, or until the sauce is thickened.
• For Cheese Sauce: Stir in 1/2 to 3/4 cup grated cheddar cheese.
• Cook at HIGH for 1 to 2 minutes, if necessary, to completely melt cheese.
• For Curry Sauce: Stir in 1 to 2 teaspoons curry powder.
• For Horseradish Sauce: Add 1 teaspoon prepared horseradish.
• For Mustard Sauce: Add 2 tablespoons prepared mustard and a dash of Worcestershire sauce.
• Please note this Mustard Sauce is not Vegetarian.

Steps:

• In a large micro-wave safe glass bowl, heat butter for 50 seconds on high or until the butter is melted.
• Whisk together the butter, flour and milk.
• Add 1 cup shredded cheddar cheese.
• Place bowl in microwave and cook on high for 1 1/2-2 minutes, whisking every 30 seconds or so, until sauce is thick and heated through.
• Season with salt, if desired, and whisk until blended.

Steps:

• in a microwaveable bowl, melt butter 30 seconds. Stir in flour and salt and mix well.
• Add the milk and cook uncovered 2 minutes.
• Stir after one minute.
• Add cheese and stir til blended.
• Cook uncovered 2 minutes until creamy, stirring twice.
• Season to taste.
• Pour over hot vegetables.

Steps:

• In a large microwave-safe bowl (I use my 8-cup Pyrex measuring cup) microwave the butter for 30 seconds on HIGH.
• Add in the warmed cream or milk, Tabasco and flour; whisk vigorously until completely combined.
• Add in the shredded cheddar cheese.
• Microwave on HIGH for about 2 minutes removing a few times during cooking to stir.
• Cook until the cheese has melted and the mixture is thick.
• If desired season with ground black pepper to taste.

Steps:

• Melt butter in microwave oven.
• Stir in corn flour well.
• Add the milk and stir.
• Cook in the microwave for 4 to 6 minutes, taking out 1/2 way to give a good stir or whisk for 30 seconds.
• Put back in for remainder of cooking time.
• Ready when starting to bubble up the side of the container; it should be thick and creamy. (If too thick, stir in more milk a little at a time).
• When ready add salt and pepper to taste.
• You now have basic white sauce.
• For cheese sauce, stir in 4 ounces of grated cheese when the sauce comes out of the microwave. 1/2 teaspoon mustard added at this stage will enhance the flavour but is optional.