Four Cheese Sauce Recipes

FOUR CHEESE SAUCE

Steps:

• In a small saucepan, heat the milk until steaming, but don't let it boil or form a skin.
• While the milk heats, melt the butter in a heavy 2-quart saucepan on low heat.
• Add the flour and whisk to form a smooth roux.
• Continue to cook and whisk for 3 to 4 minutes to thoroughly cook the flour.
• Increase heat to medium, and whisk the hot milk into the roux in a thin, steady stream.
• Continue to cook until the sauce is smooth and thickened slightly.
• Don't stop whisking, since white sauces can burn in an instant.
• Lower the heat, add the cheesed, mustard, and sherry, and whisk until the cheeses melt.
• Using a double boiler or a heat diffuser, gently cook on very low heat for about 10 minutes, stirring occasionally.
• Add salt to taste.
• Enjoy!

FIVE STAR FOUR-CHEESE SAUCE

Steps:

• Melt butter in a saucepan, stir in flour and cook for about 2 minutes, stirring occasionally.
• Slowly stir in milk and blend completely.
• Bring the milk slowly to the boil, stirring the whole time until the sauce is thickened.
• Stir the cheeses into the milk mixture.
• Stir until they are just beginning to melt and remove from the heat.
• Salt and pepper to taste.
• (I love this sauce with Ravioli).

FOUR CHEESE SAUCE

Steps:

• In a medium saucepan combine whipping cream and butter. Bring to a simmer over medium heat, stirring frequently until butter melts. Gradually stir in grated Parmesan cheese, grated mozzarella cheese, grated provolone cheese, and grated Romano cheese. Reduce heat to low, and continue to stir just until all cheese is melted.
• Serve immediately, sauce will thicken upon standing.