![]() ![]() Instead, add complexity to your cheese sauce by adding spice to the mix. That’s when you get tempted to pour on more sauce, adding fat and calories. Combining even a quality cheese into a Béchamel sauce results in a limited flavor profile, though. This means they feature more than one flavor profile, such as savory, spicy or sweet. Aged goudas, sharp cheddars and Swiss cheeses such as Gruyère are great picks for a flavorful, creamy cheese sauce.ĭelicious dishes are balanced dishes. You want a top-quality cheese that packs a flavor punch. You’re melting the cheese into Béchamel, which is a neutral flavor. The fat gets reduced by almost two-thirds – only 3.5 grams! Now you’ve got wiggle room for the cheese.ĭon’t give in to the temptation to skimp on the quality of cheese just because you’re using it in a sauce. Those little tweaks reduce the calories to 65 per serving. Cut the butter serving in half so that there’s twice as much flour as butter. Made that way, the Béchamel alone has 111 calories and 8.3 grams of fat – that doesn’t leave much room for the cheese. Standard recipes call for a 1:1 ratio of butter and flour as well as whole milk. Don’t get rid of the cheese – just reduce the fat content by using spices for flavor.Ĭheese sauces start with a base sauce, usually Béchamel. ![]() ![]() Sure, a rich cheese sauce makes even broccoli delightful. ![]()
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