Hello All. The recipe I will be sharing today is the one that I had shown in the Live Feed Demo conducted on Sunday on Indore Rocks Facebook Page. It is for a Basic Cheese sauce pasta that you can use for Lasagna, Cannelloni, Pasta, Gratins, etc. We had made this sauce to toss the Potato Gnocchi, the recipe for which you can check out in the next blog post. We will be starting with a Basic White Sauce recipe that you can make and refrigerate for a couple of days, to be used as required. I will be attaching the video link for your reference. So dig out that whisk from the kitchen drawer and lets start.
Ingredients:
For White Sauce:
Butter – 2 tbsp
Flour – 2 tbsp
Milk – 300 ml
For Cheese Sauce:
White Sauce Base – 2 tbsp
Water
Cream – 2 tbsp
Grated Processed Cheese – 3 tbsp
Oregano
Salt
Pepper
Method:
For White Sauce Base:
1. In a sauce pan, melt the butter and add the flour to make a Roux.
2. Cook for around 30 – 40 seconds and add half of the milk, whisking vigorously.
3. Once it thickens, add the rest of the milk and whisk thoroughly. Bring to a boil, cool and refrigerate to be used later.
For Cheese Sauce:
1. In a pan, take the white sauce and water and bring to a boil.
2. Add the cheese, seasoning and herbs and mix properly.
3. Add the cream and bring to a boil. Add more water if required. The consistency can be manipulated by adding cream to thicken and water to thin the sauce down.
4. The sauce is ready to use as desired.
P.S. – You can add a variety of cheese to the sauce as per the choice like Parmesan, Cheddar, Cream Cheese, etc. To add a little spice, use chilly flakes.
Link to the video: https://www.facebook.com/watch/live/?v=304520337196641&ref=watch_permalink