Cheddar cheese sauce recipe?

[Guest guest]

Does anyone have a good recipe for chedder cheese sauce? I'm going to be hosting

Thanksgiving this year and want to have a sauce for asparagus. I'm not willing

to risk making hollandaise given the chaos that will be going on in the kitchen.

Most of the recipes I found online have flour in them, so I was wondering

whether using half-and-half or cream yogurt instead would do the trick.

Kathy

UC since 12/05

SCD since 7/07

[Guest guest]

At 11:07 AM 11/18/2009, you wrote:

Most of the recipes I found

online have flour in them, so I was wondering whether using half-and-half

or cream yogurt instead would do the trick.

Whip DCCC smooth. Heat gently over steaming water. Add sharp cheddar

cheese. Melt cheddar. Add water or homemade broth, a tablespoon at a

time, mixing between additions, until you reach the desired

consistency.

I have a fancier one, with eggs and butter and so forth, but that might

have the same issues as hollandaise.

My brie cheese sauce recipe should be in the archives somewhere... it's

different, and I've never met a person yet who doesn't like it. (My niece

maintains good brie sauce is wasted on yucky vegetables, but should be

used, instead, as a dipping sauce for your favorite SCD bread.)

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

Marilyn,

I would love to get that Brie cheese sauce too. It sounds yummy!!

D.B.

> >Most of the recipes I found online have flour in

> >them, so I was wondering whether using

> >half-and-half or cream yogurt instead would do the trick.

>

> Whip DCCC smooth. Heat gently over steaming

> water. Add sharp cheddar cheese. Melt cheddar.

> Add water or homemade broth, a tablespoon at a

> time, mixing between additions, until you reach the desired consistency.

>

> I have a fancier one, with eggs and butter and so

> forth, but that might have the same issues as hollandaise.

>

> My brie cheese sauce recipe should be in the

> archives somewhere... it's different, and I've

> never met a person yet who doesn't like it. (My

> niece maintains good brie sauce is wasted on

> yucky vegetables, but should be used, instead, as

> a dipping sauce for your favorite SCD bread.)

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

>

[Guest guest]

Hi

Marilyn,

Thanks

for the cheddar cheese recipe (along with the suggestion for the brie one). I’ll

be sticking to cheddar as the in-laws have a pretty standard set of stuff they

expect for T-giving, and I’ll be trying to approximate as much as I can

while still making as much SCD-legal as I can.

Kathy

[Guest guest]

Where I live there is this dip they call Dip.  It's basically the cheddar sauce with mild or hot sausage and maybe a few dashes of tobasco.  You make a funnel in the sauce and spoon the sausage into the funneled part.  You could get or grind homemade sausage with whatever amount of heat ya'll like and everyone dip out what they want onto a separate plate.  So non-SCDer's can eat with tortilla chips or pita chips and SCDer's could use homemade crackers or some type of vegetable.

 

Debbie 40 cd

 

Hi Marilyn,

 

Thanks for the cheddar cheese recipe (along with the suggestion for the brie one). I’ll be sticking to cheddar as the in-laws have a pretty standard set of stuff they expect for T-giving, and I’ll be trying to approximate as much as I can while still making as much SCD-legal as I can.

 

Kathy

 

 

 

[Guest guest]

TOTALLY different from any other recipe you're going to get for a cheddar sauce

(because there's no cheddar in it!) but I figured I'd share. When I want a

cheddar sauce I use this modified (from goneraw.com) raw recipe:

* 1 cup raw cashews (I prefer to soak them)

* ½ large red bell pepper

* ¼ cup water

* 2 tablespoons lemon juice

* 1 tablespoon tahini

* 1½ teaspoons sea salt

* 1 clove garlic

* small slice of onion

Blend all

I use a high speed blender so it gets warm during the blending process. I have

heated it up and it still tastes fine. I love using it over stuff like broccoli

or spaghetti squash. Figured I would give a dairy free option

Stacey

>

> Does anyone have a good recipe for chedder cheese sauce? I'm going to be

hosting Thanksgiving this year and want to have a sauce for asparagus. I'm not

willing to risk making hollandaise given the chaos that will be going on in the

kitchen.

>

> Most of the recipes I found online have flour in them, so I was wondering

whether using half-and-half or cream yogurt instead would do the trick.

>

> Kathy

>

> UC since 12/05

> SCD since 7/07

>

[Guest guest]

Hi Marilyn,

Turns out my usual store that carries DCCC doesn't have it (and I just used my

freezer stash to make lasagna). I can't get it in time for Thanksgiving. Do you

think I could use well-dripped half-and-half yogurt instead?

Kathy

>

> Whip DCCC smooth. Heat gently over steaming

> water. Add sharp cheddar cheese. Melt cheddar.

> Add water or homemade broth, a tablespoon at a

> time, mixing between additions, until you reach the desired consistency.

[Guest guest]

At 12:04 PM 11/23/2009, you wrote:

Do you think I could use

well-dripped half-and-half yogurt instead?

I used dripped yogurt for four years before I found a place that carried

DCCC! It'll have a slightly different flavor, but it out to work just

fine.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund