The Simplest is Often the Best
Sometimes, keeping something simple is the best way to go and that is definitely true when you make a this sauce. Stick to the rules, follow the simple technique tips and most of all, add good cheeses. That’s the way to make the very best basic cheese sauce. All the technique and tips you need to now can be found here. It’s not hard, but there are a few helpful hints that can help you avoid any unexpected potholes. Once you realize how easy it is, and how tasty it can be when you make it yourself, you’ll probably never buy a cheese sauce again!
It’s all in the Cheeses you use
The classic name for a cheese sauce is Sauce Mornay in French and it is a derivative of one of the mother sauces of French cuisine – the Béchamel, or a white sauce. The only ingredients in a white sauce are butter, flour, milk and seasonings. By adding cheese to that white sauce, you now have a sauce mornay. What cheeses you add are up to you, but it’s best to go with those that melt well, are full of flavor and have a little kick to them. I like to use Parmesan because it is salty, Gruyère because it melts so well and Cheddar because I just love the flavor.