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Cooking + Entertaining

Cheese sauce: the recipe for a velvety and gourmet vinaigrette

Cheese sauce: the recipe for a velvety and gourmet vinaigrette

The cheese sauce it’s a seasoning tasty and versatile, ready in less than 10 minutes. A kind of thick and velvety fondue made from grated Fontina, Emmental and Parmesan, melted in a saucepan with the panna boil and let thicken over the heat with 1 egg yolk and a pinch of salt.

Easy and quick to make, it can be eaten on its own, up to crostini warm bread, or flavor a plate of pasta or gnocchi, a dish of lasagna, savory pancakes, au gratin potatoes and much more. If you wish, you can also bring it to the table in combination with seconds of meat and fish, or a portion of baked vegetables: it will give dishes an irresistible edge.

You can omit them if you wish. Egg of the preparation and replace them with a little flour, which will act as a thickener, or you can use your favorite hard or soft cheeses: gorgonzola, stracchino, pecorino, taleggio, camembert, asiago… Be careful, however, to maintain a certain balance of flavors among the most salty, spicy and delicate, and not to choose them too seasoned, otherwise they will have difficulty melting.

Find out how to make cheese sauce by following the step by step procedure and tips. If you liked this recipe, also try the parmesan cream.

How to make cheese sauce

First, grate the three cheeses, then transfer the emmental with the parmesan to a bowl 1.

Add the Fountain 2.

Mix with a spoon 3.

Heat the cream in a heavy-bottomed saucepan, bring it almost to a boil and remove from the heat. 4.

Pour the cheese mixture into the hot cream 5.

Melt the cheeses, stirring constantly with a whisk 6until the mixture is smooth and lump-free.

Add the yolk 7 and salt, taking care not to exceed the quantity: the cheeses are naturally tasty.

Put the sauce back on the heat and cook over low heat, stirring constantly with a whisk. 8.

When the sauce has reached the right density, it will be smooth and velvety 9extinguish the flame.

Transfer the cheese sauce to a mixing bowl tenbring it to the table and enjoy it on slices of toast, or use it as you please to flavor starters and main courses.


Instead of fresh cream you can opt for the same quantity of lattemix with 1 tablespoon of flour and 10 g of butter: you will thus obtain a very liquid bechamel sauce to which you can add the cheeses.

You can add a pinch of chilli, cheddar, with its characteristic intense yellow color, or, for a gourmet touch, a little grated black truffle. If you decide to use gorgonzola, be careful not to exceed the quantities, to prevent its particularly intense and decisive flavor from prevailing over the rest of the ingredients.

Once ready, you can also use the sauce for breakfast.aperitifas an accompaniment to a bag of fries or nachos: the typical tortilla chips of Mexican cuisine.


The cheese sauce will keep in the refrigerator, in an airtight container, for One day massive.

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