Cheese Sauce (an LSCDL Recipe)

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Cheese Sauce (an LSCDL Recipe)

1 stick butter

2 large eggs

4-6 ounces legal cheese, shredded

1/4 - 1/2 cup yogurt cheese

1/4 - 1/2 cup water or broth

Melt butter in the top of a double boiler. Allow to cool to “finger

temperature”, i.e., still liquid, but not cooking hot. Add eggs and whisk

together until smooth and velvety – a stick blender with detachable whisk

is very useful for this.

Place mixture over gently steaming water and whisk briskly for 6-9

minutes. Detaching the whisk from the stick blender and using it works

very well – it does not need to be beaten fast, but you cannot

leave it for any reason or you will have scrambled eggs in butter. The

mixture will thicken very suddenly. When it does, continue heating for a

few more seconds, whisking to be sure all the egg is cooked.

Add the shredded cheese (I like a mixture of mild and sharp cheddar; a

mix of cheddar and Swiss is also tasty, or cheddar and parmesan.)

Continue whisking while cheese melts. The cheese will tend to clog up

your whisk, so you’ll need to whack it on the side of the pan from time

to time to get the cheese out where it can melt.

When the cheese is melted completely, add the yogurt cheese and blend

completely. Now add water or broth until the sauce reaches the desired

thickness. If it will be used with steamed or boiled vegetables, it

should be somewhat thick as there will be additional water on the

vegetables.

Delicious on various vegetables.

Variations:

· Do not thin. Instead, remove

from heat after cheese is melted and incorporated, and chill. Makes a

great cheese spread for Sue’s Crackers, almond bread or (when tolerated)

celery sticks and other raw vegetables.

· Sauté peeled, seeded, and

chopped mild or jalapeño peppers until tender. Add to un-thinned sauce

for chili con queso.

· Make sauce with all Swiss

cheese. Add chopped dill pickles. Chill. Spread on SCD bread.

· Substitute wine or broth for

the butter. Note: dry white wine works best for this. Red wine tends to

make a strange pinkish-orange sauce, especially if using yellow

cheddar.

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Recipe

from Louisiana SCD

Lagniappe (forthcoming)

[Guest guest]

Thank you! Thank you!

Kim H.

Cheese Sauce (an LSCDL Recipe)1 stick butter2 large eggs4-6 ounces legal cheese, shredded1/4 - 1/2 cup yogurt cheese1/4 - 1/2 cup water or broth Melt butter in the top of a double boiler. Allow to cool to “finger temperature”, i.e., still liquid, but not cooking hot. Add eggs and whisk together until smooth and velvety – a stick blender with detachable whisk is very useful for this. Place mixture over gently steaming water and whisk briskly for 6-9 minutes. Detaching the whisk from the stick blender and using it works very well – it does not need to be beaten fast, but you cannot leave it for any reason or you will have scrambled eggs in butter. The mixture will thicken very suddenly. When it does, continue heating for a few more seconds, whisking to be sure all the egg is cooked.

Add the shredded cheese (I like a mixture of mild and sharp cheddar; a mix of cheddar and Swiss is also tasty, or cheddar and parmesan.) Continue whisking while cheese melts. The cheese will tend to clog up your whisk, so you’ll need to whack it on the side of the pan from time to time to get the cheese out where it can melt. When the cheese is melted completely, add the yogurt cheese and blend completely. Now add water or broth until the sauce reaches the desired thickness. If it will be used with steamed or boiled vegetables, it should be somewhat thick as there will be additional water on the vegetables. Delicious on various vegetables. Variations: · Do not thin. Instead, remove from heat after cheese is melted and incorporated, and chill. Makes a great cheese spread for Sue’s Crackers, almond bread or (when tolerated) celery sticks and other

raw vegetables.· Sauté peeled, seeded, and chopped mild or jalapeño peppers until tender. Add to un-thinned sauce for chili con queso.· Make sauce with all Swiss cheese. Add chopped dill pickles. Chill. Spread on SCD bread.· Substitute wine or broth for the butter. Note: dry white wine works best for this. Red wine tends to make a strange pinkish-orange sauce, especially if using yellow cheddar.

— Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Recipe from Louisiana SCD Lagniappe (forthcoming)