photo: Cheese Sauce

Cheese Sauce

A universal seasoning for all occasions – cheese sauce. Even the most ordinary food will seem like a real culinary masterpiecewith it. The sauce does not contain mayonnaise and is prepared only from cream and three types of cheese, which determine its taste, texture and color. This sauce does not freeze in the cold jelly when cooling, but retains the consistency of a good mayonnaise. And it is perfectly stored – up to 3 days in a fridgeabsolutely quietly under a film. In general – I recommend.


  • Cream 33%
    200 ml
  • Cheddar cheese
    80 g
  • Cream cheese
    125 g
  • Parmesan cheese
    30 g
  • Salt
    - to taste


  • 1. Pour the cream into the ladle and put it on the stove on medium heat. Bring to a boil.
  • 2. Grate hard cheese on a fine grater.
  • 3. Add cream cheese in the boiled cream and stir until a homogeneous consistency.
  • 4. Add the cheddar.
  • 5. Stir until it dissolves. And put the grated hard cheese.
  • 6. Cook until smooth consistency, constantly mixing with a whisk, just for a couple of minutes. Remove from the plate, add salt to taste. Serve the sauce warm or completely chilled.
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