NEW YORK -- Sauce. The word conjures up some pretty interesting behavior -- from getting "sauced" to acting "saucy" -- and, to some degree, we expect it to do the same to our food.
But what to sauce, and what kind? The right cheese sauce will heighten, not mask, your culinary dish. It can be a sublime experience enjoyed simply on toast or tortilla chips, used to dress up leftover meat or make many a vegetable dish incredibly edible ... ask any kid, or adult.
With the exception of canned cheese, not much is available in convenience form, and there's good reason for that: Making cheese sauce from scratch is best and easy to do if you follow some simple guidelines.
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Submitted Photo - - Give your open-face sandwich a spicy makeover with Garlic Chili Cheese Sauce.
+ The less heat the better. Never, ever boil. Use just enough heat to whisk ingredients and melt the cheese to ensure a smooth sauce that doesn't curdle.
+ Grate your cheese cold. It's easier to handle. Make sure to bring your cheese to room temperature though, before adding to sauce, for quick even melting.
+ Starch before cheese, please. Starch inhibits potential curdling and needs to be cooked to remove its flavor.
+ The cheese stands alone. Cheese is usually the final ingredient added.
Welsh rarebit is a delicious tavern treat with British roots that's typically made with cheddar. This version is given Norwegian flair using Jarlsberg, which has nuanced, nutty flavor and great melting properties. Use it to dress up toast, eggs, steamed artichokes, asparagus and baby Brussels sprouts or roasted tomatoes.
Norwegian Rarebit
2 tablespoons butter
2 tablespoons flour
1 teaspoon Worcestershire sauce
1/2 teaspoon each, or to taste: salt, dry mustard, paprika
1/2 cup beer
1/2 cup light cream
1-1/2 cups grated Jarlsberg cheese
Over medium low heat, melt butter in saucepan. Whisk in flour and cook/whisk about 3 minutes. Whisk in Worcestershire and spices until smooth. Slowly add beer, whisking to avoid lumps, 2-3 minutes or until mixture thickens. Whisk in cream until combined. Stir in cheese, a little at a time, and keep stirring until sauce is smooth. Pour over dry whole wheat or rye toast, topped with thin-sliced tomatoes and, if you'd like, scrambled or poached egg. Serves 4.
The open-face sandwich gets a spicy makeover with Garlic Chili Cheese Sauce. It's also a perfect topping for baked nachos and tacos, fried, scrambled or poached eggs, chicken or pork cutlets, grilled flank or skirt steak, baked or mashed potato, steamed fish and vegetables.
Garlic Chili Cheese Sauce
1/4 cup olive oil
1/2 cup finely chopped medium onion
2 tablespoons minced garlic (5 large cloves)
2 tablespoons flour
1 cup light cream
4.25 ounce tin chopped green chilies
Optional: 1 to 2 teaspoons chipotle sauce
1-1/2 cups grated Jarlsberg cheese
In saucepan, heat olive oil and saute onion with garlic until onion is translucent and garlic begins to brown. Add flour and cook, stirring on low heat, 2 minutes. Remove from heat and stir in cream. Stir until smooth before adding chilies. For smoky flavor, add chipotle sauce at this point. If thinner sauce is desired, stir in 1/4 cup of warm water and blend well. Return to low heat, stirring. When thoroughly heated, stir in cheese until melted. Sauce can be made ahead and reheated in microwave on low power, stirring often.
Serve over open face sandwich of roast turkey and ham or sliced roast pork on toasted sourdough or country bread. Serves 4.