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Cheese sauce for anything

Updated on June 5, 2013

Cheesy white sauce

Here is a great, versatile, creamy cheesy sauce that will go great with almost anything, but in particular with fish, and shell fish or even cauliflower. I recently used it with lobster and for a dinner party I put it in tartlets and made a tasty starter with it.

Give yourself plenty of time when you are cooking something like this because it needs attention but it is well worth the effort.

Monterey Jack

Choose the right cheese


A big decision can be which type of cheese, because that is going to influence the final flavour of course. Therefore, it really depends on what food you are cooking and finding your best cheese to match. Being a Yorkshireman and proud of it, I prefer to use any of the Yorkshire cheeses. Swaledale, has a very distinctive taste and I would certainly recommend it a good all round cheese. It is obtainable made from cows, goats, or ewe’s milk, which ever you prefer.

For example when I made cheesy tartlets, I wanted the flavour to be strong enough to stand on its own so, I used a Real Yorkshire Wensleydale from Hawes in Wensleydale brilliant. [well if it’s good enough for Wallace and Gromit it‘s good enough for me.]

Blue Cheese sauce

What about a blue cheese sauce, or why not mix a mild blue such as Jervaulx with its lovely creamy texture, with a crumbly Lancashire. You can make some amazing flavours by combining different cheeses.

This is what you need for the sauce...

6 shallots, peeled and sliced.

1 cup of white cooking wine or ordinary wine.

2 large eggs. Separate the white and yolk.

3 oz fromage frais, I think this stuff is great and I use all it all the time now, although sometimes it is a little difficult to find in the shops.

2 oz butter

1 tblespoon of mustard

Fresh herbs, parsley, dill, rosemary, whatever you have to hand. You can of course use dried.

1 dessert spoon of coriander powder.

The juice of one fresh lemon and a little of the zest.

A little salt and pepper

Let's cook!!!!

Put the butter in a heavy pan and gently heat, now add the shallots and very slowly soften them, don’t brown them or burn them or this will change the flavour. Now add the wine and let it simmer until it has reduced by about half; add the mustard and mix it in well, add your salt and pepper. Mix in the coriander powder and the lemon juice, keep stirring. Sprinkle in your herbs.

Now the slightly trickier bit, add the egg yolks, but make sure that you keep stirring and that the dish is not too hot, or you will end up with an omelette.

The whole thing should thicken and turn nice and creamy, add your fromage frais and keep stirring. You can if you wish really beat the egg whites as if you were making meringue and then old this into the mix to make it a little lighter.

With prawns...

The last time I made this sauce, I added a few cooked prawns, and then poured it into some tartlet cases I had blind baked, and then put the whole thing under the grill to give it a nice toasted topping. Or why not put it on toast for a real treat add a dollop of caviar.

Jervaulx Abbey

Cheese and fruitcake

Over the years, so many people have commented on me eating cheese preferable Wensleydale, or a strong white Stilton or Swaledale with a fruitcake and in particularly with Christmas cake. Even mince pies and cheese are heaven sent.

Apparently one of the abbots of either Rievaulx or Jervaulx abbey in North Yorkshire was the trend setter with this and in Yorkshire it is very common to them both together.

Jervaulx Abbey

A markerJervaulx Abbey -
Jervaulx Abbey, East Witton Out Parish, North Yorkshire HG4, UK
get directions

The heart of Yorkshire cheese making


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    • tonymead60 profile image

      Tony Mead 5 years ago from Yorkshire


      I only add Monterey Jack for your side of the pond, because I don't know very many of your cheeses.

      Wenslydale produces some of the creamiest cheese I've ever tasted, I even make the journey up there on occasion just to get some.

      take care, thank you for votes and comments which are always on the button.


    • profile image

      Derdriu 5 years ago

      Tony, What an appetite-stimulating, belly-rumbling, finger-licking, scrumptious recipe for cheese sauce!

      Cheese sauce is a favorite of mine, but Monterey Jack is not. So I appreciate the substitutions and the acquaintance with Yorkshire cheeses.

      Thank you for sharing, voted up + all.

      Respectfully, Derdriu

    • profile image

      stessily 6 years ago

      Tony, No wonder you're such an all-around great guy: you're a Yorkie!:-0

      Thank you for this wonderful tribute to one of my favorite, favorite, favorite food items: CHEESE!

      I'd love to become acquainted with Yorkshire cheeses.

      My favorite Stilton is white with blueberries or cranberries; it's a rare treat but it is heavenly!

      I had suggested previously to Gordon Hamilton, chef extraordinaire, that the ideal neighborhood for me would have his house on one side of my house and Gordon Ramsay's house on the other. I'm going to have to revise that ideal neighborhood: keep Gordon H, move Gordon R across the street, and rejoice in having you as my other neighbor! It's a reality here on hubpages!:-)

      Thanks for sharing --- your generous spirit comes through in your cooking. All the votes.

      Kind regards, Stessily

    • tonymead60 profile image

      Tony Mead 6 years ago from Yorkshire


      thanks for dropping in, I hope you enjoy this food idea.



      thanks for calling in, I'd not thought about the gluton free angle, thanks for offering that.

      cheers tony

    • tonymead60 profile image

      Tony Mead 6 years ago from Yorkshire

      HI Gordon

      I like this with haddock or any white fish, even sole

      take it ready done for your beach cook ups.


    • tonymead60 profile image

      Tony Mead 6 years ago from Yorkshire

      Hi Susan

      I don't see why not to use cream cheese, add some chives to top the dish. PLease do try it.


    • CASE1WORKER profile image

      CASE1WORKER 6 years ago from UNITED KINGDOM

      i have bookmarked this- as there is no flour it is gluten free which is great!

    • Lilleyth profile image

      Suzanne Sheffield 6 years ago from Mid-Atlantic

      Sounds tempting...a cheese pudding. Yum!

    • Gordon Hamilton profile image

      Gordon Hamilton 6 years ago from Wishaw, Lanarkshire, United Kingdom

      Hi, Tony

      Sounds delicious. I don't recall ever using cheese sauce with fish but I can't think why not. Definitely going to try it - though not when cooking on a fire on the beach, obviously! :)


    • Just Ask Susan profile image

      Susan Zutautas 6 years ago from Ontario, Canada

      Looks good and I have to ask though, can If I use cream cheese instead of fromage frais, do you think it will come out as good?