how to make a cheese sauce with heavy cream

Whisk in 1 tablespoon of unsalted butter.

Cheesy Cream Sauce: Add 1/4 cup each of Parmesan cheese and shredded Gruyère along with the salt and pepper.

Herb Cream Sauce: Add 1 teaspoon of fresh chopped herbs or about 1/2 teaspoon of dried herbs at the end.

Remove the onion slice before you add the hot milk to the roux.

For onion flavor without the texture, add a slice of onion to the milk when heating. Add the flour and continue with the recipe. Shallot Cream Sauce: Sauté 1 tablespoon of minced shallots in the butter until translucent.Garlic Cream Sauce: Sauté 1 clove of pressed or minced garlic in the butter for a minute before adding the flour and proceed with the recipe.

If you do need to refrigerate and then heat it up, make sure to heat up gently over a low heat while stirring to prevent the butter from separating and the cheese sauce from clumping up. The sauce should be eaten immediately or kept at room temperature before serving. If you can't use the whole recipe, only make one serving.Serve over steamed vegetables, fish and meat.If too thick, add a splash of water or cream. If you prefer a thicker sauce, cook for 3-5 more minutes while stirring. Stir until melted and bring to a simmer.Add the grated cheddar cheese (or any hard cheese of choice) and cream cheese. Place the cream and butter into a small sauce pan and gently heat up.2 tbsp water or more cream if you need to thin it down.1/ 2 cup grated cheddar or hard cheese of choice (60 g/ 2.1 oz).1/ 4 cup cream cheese or soft goat cheese (60 g/ 2.1 oz).1/ 4 cup heavy whipping cream (60 ml/ 2 fl oz).

Total carbs 1.4 grams Fiber 0 grams Sugars 0.9 grams Saturated fat 12.7 grams Sodium 149 mg ( 6 % RDA) Magnesium 6 mg ( 2 % RDA) Potassium 41 mg ( 2 % EMR) Ingredients (makes about 1 cup, 4 servings)

How to make a cheese sauce with heavy cream