Peters Cheese Sauce Recipes

Steps:

• Melt butter in a saucepan over low heat. Blend in flour and cook until mixture is smooth and bubbly, 2 to 3 minutes. Remove from heat; stir in half-and-half, Cheddar cheese, salt, pepper, and cayenne. Return to heat and cook, stirring constantly, until sauce is smooth, about 5 minutes. Keep warm until serving.

Steps:

• Boil the sauce, add cooked hamburgers and simmer.
• Serve burgers with any condiments you enjoy, they serve with onions, sweet relish and mustard.

Steps:

• Melt butter in heavy saucepan on top of stove.
• Add flour and stir until well mixed and bubbly being careful not to scorch.
• Remove from heat and add milk; stirring until well blended.
• Return sauce to heat and bring to a boil, stirring constantly.
• Reduce heat, add shredded cheese and parmesan and cook until cheese melts and there is no taste of raw starch.
• Add salt and pepper to taste.

Steps:

• Melt butter in saucepan, add flour and seasonings and stir until blended.
• Gradually add milk and cook stirring constantly until thickened.
• Stir in cheese and heat until cheese melts and sauce is smooth.

Steps:

• Melt the butter in a large saucepan over medium low heat. When melted, sprinkle the flour over. Whisk continuously for 2-3 minutes, making a roux the consistency of paste. If necessary, add a bit more flour to get the right texture.
• Slowly add the milk to the roux, stirring constantly. Do not increase the heat at this point. Make sure the milk is thoroughly combined with the roux.
• Once combined, raise the heat a bit and bring slowly to a boil. Let boil about 30 seconds, then remove the pan completely from the heat.
• Add the 200 grams of grated cheese and stir until melted.
• USES -- Pour over the dish you are making, such as cauliflower or pour into a serving bowl (as for dipping, etc.) Can also be used for potatoes au gratin.
• If using on a veggie, sprinkle the optional 50 grams of cheese over the top and place under the grill/broiler for 3-4 minutes or until golden brown.
• Enjoy!

Steps:

• In the medium pot, bring the cream to a gentle simmer over medium heat. Whisk in the mustard. Stir in the Gruyère, Parmesan and garlic and cook until the cheeses are melted and combined and the sauce has a smooth consistency, 3 to 4 minutes. Season with salt and pepper. Serve warm.

Steps:

• Melt butter in a small saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting, stirring constantly for 30 seconds to 1 minute.
• Stir in the milk, mustard, Worcestershire, garlic powder, and salt. Cook until mixture starts to bubble and thicken, 3 to 4 minutes.
• Remove from heat and gradually stir in Cheddar cheese until melted and smooth. Keep in mind that the sauce will thicken as it cools, so if necessary, add a little more milk to reach dipping consistency.