I have two jars of liquid cheese sauce intended for chips. It's very good in things like this. But today I wanted to open a package of Tillamook sharp cheddar cheese. A Béchamel sauce is prepared and then altered into something else, possibly a side-mother sauce, an aunt sauce. The butter and flour roux is arrested and forced to combine with new liquid and it does that fairly instantly. I used vermouth to combine them into sludge then milk was added and blended with a whisk. Then cheese. And that's two things right there, alcohol and cheese, that turn a Béchamel into a sauce that is a lot more complex.
And a bit weird.
You've got to be careful. This sharp cheddar and vermouth sauce is not that great. Maybe better luck next time. This is where American cheese works very well. One of the jars of liquid cheese sauce by itself would be better.
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