Pasta, potatoes, meat, seafood and appetizers – cheese sauce will be a harmonious addition to all these dishes.
It is usually prepared using béchamel sauce, but there are other, much simpler recipes with ingredients available to everyone.
Cheese sauce prepared on the basis of broth also belongs to this category of recipes.
To do this, of course, you first need to cook the chicken broth. The cheese (150 g) should be grated on a grater with small holes.
Place a small amount of butter (50 g) in a heated frying pan and add 50 g of wheat flour. Stir constantly until the mixture becomes homogeneous.
The frying pan should be removed from the heat, after which 200 ml of milk should be poured into the container.
Return the future sauce to the stove and gradually pour in the broth (200 ml). Wait for about three minutes – after about this time the contents of the pan will begin to thicken.
This means it's time to add the pre-grated cheese. If you think the sauce is too thick, thin it with milk.
