Re: Help - does anyone have a good cheese sauce recipe for veggies?

[Guest guest]

Aiazeen,Here are a couple of Marilyn's...Both are excellent.Kim H.Brie Cheese Sauce (an LSCDL

Recipe)

This was my very first SCD recipe. It's actually a medieval recipe

which was adapted for modern ingredients from the time I participated in

historical recreation. It became a favorite of ours for holidays, special

occasions, and any time when we are feeling downright decadent. Note: my

niece says that good brie sauce is wasted on yucky vegetables. It should

be used as a dipping sauce for chunks of your favorite SCD

bread.

8 ounces peeled weight brie cheese (12 ounces in the rind)

2 sticks (eight ounces) butter

1 cup half & half yogurt cheese or 8 ounces dry curd cottage cheese,

whipped smooth

Place peeled brie in top of a double boiler. Place butter on top. Cover,

and heat over gently simmering water until brie is very soft and butter

is completely melted.

Remove from heat. Whisk brie and butter together. Add yogurt cheese (or

whipped smooth dry curd cottage cheese) and whisk until smooth. Heat

gently until warm, whisking.

This sauce can be made ahead, but it does tend to separate when

re-warmed, so be prepared to whisk it back into shape. Mix with

vegetables, or serve on top.

—

Marilyn

Recipe

from Louisiana SCD

Lagniappe (forthcoming)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

Recipe

from Louisiana SCD

Lagniappe (forthcoming)