Does anyone have a favortie cheese sauce??

[Shatani]

im looking for something to drizzle over veggies and meat....
~T~

[lk2dnce]

I buy carbsmart 4 cheese sauce at Costco. I use it for veggies and meats. 4 grams for a 1/2 cup. Its really thick. I use it sparingly. Its similar to Alfredo Sauce

[Shatani]

sounds cool, i may have to try that....but i wanna see if theres anything that i can make myself...i want recipes for my new kitchen!!! hehehe....
~T~

[babyjips]

ive tried to make cheese sauce and it never comes out right, it usually comes out as a big clumpy mess, how do you make cheese sauce?

[Shatani]

Originally posted by babyjips
ive tried to make cheese sauce and it never comes out right, it usually comes out as a big clumpy mess, how do you make cheese sauce?

i dont have an exact answer....i know how to make a roux (if thats how you spell it) with cheese in it....the main answer is cook slow and on low heat....but im here asking questions, so you cant really go by me!!
~T~

[helenback]

I use this:

Linda Sue's Creamy Alfredo Sauce

CREAMY ALFREDO SAUCE
8 ounces cream cheese, softened
3/4 cup heavy cream
2 ounces freshly grated parmesan (1/2 cup)
Pepper, about 1/4 teaspoon
Pinch nutmeg
1/2 teaspoon garlic powder
Salt, to taste
Pinch fresh, minced parsley (optional)

In a medium saucepan or nonstick skillet, heat cream cheese on medium-low heat, stirring until melted and smooth. Gradually blend in the cream until smooth. Stir in parmesan and seasonings. Cook and stir over low heat until smooth and creamy, thinning with water until thick but pourable. Serve over chicken, vegetables or other dishes.

Makes about 6 servings (2.5 net carbs each)
Entire recipe - 14 net carbs

UPDATE: After refrigerating, the sauce will become extremely thick. Don't be tempted to thin it down. After reheating in the microwave, it will be back to a nice consistency.

Quite awhile ago I tried another alfredo sauce recipe and wasn't pleased with the results. I'm happy to say that this one is very easy to make and seems almost fool-proof. It even reheats well in the microwave. I think this would be wonderful with some sauteed mushrooms in it. I've included the total carb count in case you'd like to use this for a recipe that serves more or less than six.

[helenback]

I love spicy cheese sauce too

so here is this one another of Linda Sue's

CREAMY JALAPEÑO SAUCE
1/4 cup mayonnaise
2 teaspoons minced canned sliced jalapeños (nacho slices)
2 teaspoons juice from jalapeño can
3/4 teaspoon Splenda
1/2 teaspoon paprika
1/2 teaspoon cumin
1/8 teaspoon cayenne
1/8 teaspoon garlic powder
Dash salt (optional)

Mix all ingredients and chill to allow flavors to develop. Serve over burgers or chicken, etc. Makes about 1/4 cup.

(1/4 cup - 4 carbs) (1 Tablespoon - 1 carb)

This is supposed to be a copy cat version of a Taco Bell sauce, but since I've never had theirs, I can't say if it tastes the same or not. It is very hot and I think the spices could be toned down a bit. I might use half or less of the amounts of paprika and cumin and perhaps leave out the cayenne altogether. There should be enough heat from the jalapeños.

[helenback]

You can never go wrong with anything of Linda Sue's or Sherrie Lee's

So here is Sherrie Lee's sauce

ASIAGO CHEESE SAUCE

2 C. heavy (whipping) cream
1/4 tsp. dried red pepper flakes, or more to taste
1/4 tsp. salt
1 C. asiago cheese, grated, divided

Combine the cream, red pepper flakes, salt, and 3/4 cup of the cheese in a heavy saucepan. Place over medium heat and stir until the cheese is melted and the sauce is smooth.

Sprinkle the remaining cheese on top of the finished dish.

Here is one, I don't know the author,

1 8 oz. package of cream cheese
1 pint of heavy cream
1-2 cups cheddar cheese (or to your liking, too much will make it gritty, or use sharp cheese and you won't need as much)

Place cream cheese and cream in heavy saucepan. Bring to a boil, then turn down to medium heat and simmer until all of the cream cheese is melted. Add cheddar cheese and stir until melted and thoroughly combined. Serve over vegetable of your choice or use for fondue.

Here is one more I have, I don't know the author of this one either.

2T butter
1C cream
2C shredded cheddar cheese
2T cream cheese
1/4t salt
1/4t pepper
1/4t papricka
1/4t dry mustard
1/2-1t franks red hot sauce ( I used about 3 or 4 good splases)
In a pot slowly melt butter over med/low heat,add cream and heat slowly, wisking all the time. When the cream is heated throughout add spices and wisk, next add cheddar and then the cream cheese, again wisking all the time. Continue to heat and wisk, don't let it boil after about 15 min it starts to thicken, I turned off the heat and covered until I was ready to use it. It thickened up so good and it tasted even better I really hope you all like it as much as I did.


hope some of these help!

hugz
goldie

[Bruce]

You could try the Alfredo sauce on my recipe site.

[LindaSue]

The Creamy Jalapeno Sauce is a cold sauce, but it's nice over burgers and things like that. No cheese in it though.

[rrrhan]

heavy whipping cream /velveeta makes a very nice sauce.

I just heat the cream on low and add in velveeta till melted. very excellent

[LindaSue]

You may want to go easy on the Velveeta. One ounce has nearly 3 carbs from sugar and other mysterious ingredients.

[Shatani]

oh man!! you guys rock!!! im printing all these out as soon as i get some ink!

thanks so much for all the fabulous recipes!
~T~

[cerenatee]

I know this thread is old but I wanted to say thanks so much for everyones suggestions. I can't cook and I need easy and simple BADLY!

[Kaarren]

HI there, I just use Pace 4 cheese sauce & it melts over broccoli etc by itself. Adds a little zing!

[hipslikemonroe]

I use the Ragu cheddar cheese & alfredo sauces. They're pretty low in carbs for a serving.

[dawnyama]

Once you try this sauce you will never go back to buying a canned or jar sauce again!! My version of alfredo sauce:

1 stick butter
1 cup heavy whipping cream
3/4 cup parmesan cheese (the kind in the green can, not the fresh grated kind!!)
1 or 2 cloves of garlic

Add altogether on stovetop in a saucepan. Heat on low to medium heat until incorporated together.

I add in some cream cheese to help thicken it up. I add anywhere from 2 oz to about 6 oz or so--whatever I have on hand. I also will omit the garlic.....my kids love this cheese sauce and won't eat it if I include the garlic. They love it on chicken, veggies, shrimp....you name it! I will (and numerous times too!!) eat it with a spoon!!!! Deelish!!!

[Charski]

Really easy cheese sauce - melt a tablespoon of butter in a saucepan, add a pinch of dry mustard, garlic and onion powders, stir well to combine; add a cup of heavy cream or half & half and about 1/2 tsp. Worcestershire sauce and bring to a simmer. Get a whisk at the ready!

I like Trader Joe's 3 cheese blend for cheese, but use what you want. The trick is to WHISK WHISK WHISK and add a small handful - WHISK WHISK WHISK til that is incorporated. Keep doing that, a little at a time, til the sauce is as thick and cheesy as you want it. You do NOT want it to boil, you BARELY want bubbles around the side of the pan, and once that happens and you've got some of the cheese into it, turn OFF the heat - the residual will continue to melt the cheese as you add it. You can always turn it back on if you need to. If you're using an electric stove, move the pan to a cool burner, then back onto the (turned off) burner you WERE using and just use the leftover heat from that.

[JoniBGoode]

Originally Posted by rrrhan

heavy whipping cream /velveeta makes a very nice sauce.

I just heat the cream on low and add in velveeta till melted. very excellent

I do the same thing. In fact, a lot of times I don't even use the cream, I just melt the velveeta on the broccoli, cauliflower or whatever.

I know people complain about the carbs in velveeta, but the store brand of processed cheese I buy at Aldi has 2 g carb per ounce -- the same as store brand cream cheese. And you can make a nice cheese sauce for one person with half an ounce.