blue cheese sauce

Here I&#039;ll not only show you how to make the easiest blue cheese sauce in the world, but I&#039;ll also give you some tips for the perfect steak to go along side!

Blue Cheese Sauce for Steak

Unsalted Butter

Fresh Thyme

Fresh Rosemary

Garlic, (left in skins & gently crushed with the palm of your hand)

Oil, (as needed (veg oil

Salt & Black Pepper

/ 250 milliliters Heavy/Double Cream, (at room temp)

/ 125 milliliters Beef Stock

Blue Cheese, (crumbled (see notes))

Steak

Ensure you take your steaks out the fridge 30mins before needed. Pat dry with papers towels, then sprinkle with a heavy seasoning of salt and pepper on each side. Rub into the meat, then coat with a drizzle of olive oil.

Bring a heavy bottom pan to the highest heat it can go. Once it&#039;s smoking hot (literally) lay down your steaks. For medium rare with a steak approx 2-2.5cm thick fry for 2 mins, or until the sighting of blood emerges through the upper surface. Then flip.

Baste

Add in your butter, rosemary, thyme &amp; garlic and baste the steaks for another 2mins. Remove steaks from pan &amp; leave to rest (important). Leave herbs and garlic in the pan.

Sauce

Lower heat to a medium and pour in beef stock. Scrape off any flavour from the pan, then pour in cream. Give it a good stir and allow to simmer for 5 or so mins until it begins to thicken. Remove herbs and garlic, then add in blue cheese and chives.

Simmer

Continue simmering until cheese has blended and the sauce has thickened. The stock, cheese and steak itself all taste fairly salty, so it&#039;s unlikely you&#039;ll need to season with salt, but a good pinch of black pepper is recommended.

Serve

This classic, storecupboard white sauce is loaded with strong cheddar cheese – our easy recipe is ready in 15 minutes. Use to make macaroni or cauliflower cheese

Cheese sauce

milk

tbsp plain flour

butter

Pour 500ml milk into a large saucepan and add 4 tbsp plain flour and 50g butter.

Turn on the heat to medium and start to whisk the mixture. Keep whisking fast as the butter melts and the mixture comes to the boil – the flour will disappear and the sauce will begin to thicken.

Whisk for another 2 mins while the sauce bubbles then stir in 100g grated strong cheddar cheese (or 50g grated cheddar, 50g crumbled blue cheese) until melted.

YES please. These really should have been included in my American book, but you know, there is only so much room! Delicious. Iconic. Easy. Enjoy.

Thermomix recipe: Crispy Buffalo Chicken Wings

Kilo chicken wings

Tablespoon baking powder

Teaspoon Dried Red Chilli Flakes

Teaspoon garlic powder

Pinches Pink Salt Flakes

Teaspoon Smoked Paprika

Garlic Cloves

Grams blue cheese

120 Grams Sour Cream

80 Grams Easy thermomix mayonnaise

lemon

Flakes

Black Pepper

celery, diced

carrot,

Red Onion halved

Grams Butter

500 Grams passata sauce

Teaspoons Smoked Paprika

Grams Coconut Sugar

Grams Chipotle chilli in adobo sauce

Grams Soy Sauce

garlic powder

Teaspoons Pink Salt Flakes

Grams Tomato Paste

Grams Balsamic Vinegar

celery

Preheat oven to 120°C. Line an oven tray with baking paper.

Place chicken wings in a large snap lock bag. Place all dry rub ingredients into the Thermomix bowl and mill *6 sec/speed 8*. Pour into the snap lock bag with the chicken. Shake until chicken is coated. Set aside in the fridge for 20 minutes.

Place chicken onto the prepared oven tray and cook for 30 minutes. Then turn the oven up to 220°C and cook for another 40-50 minutes.

Place garlic clove into the Thermomix bowl and chop *4 sec/speed 7*. Scrape sides of bowl. Add remaining ingredients, except celery, and combine *5 sec/speed 4*.

Place carrot, onion, garlic and butter into the Thermomix bowl and chop *6 sec/speed 7*.

Add remaining ingredients and blend *10 sec/speed 4*. Cook *60 min/80/speed 1/MC off*.

Toss hot wings through some BBQ sauce, or serve sauce on the side.

Serve with more Smoky BBQ sauce, Blue Cheese Dip, and celery sticks.

This Nacho Cheese Sauce Recipe is CRAZY Delicious! Cheesy, saucy, smooth, flavor packed, better than store bought nacho cheese sauce that you will use endlessly!

Nacho Cheese Sauce Recipe

Tablespoon Butter (unsalted at room temperature)

Flour (all purpose regular)

milk (whole milk or even 2%)

cheddar cheese

salt and pepper

oregano

chilli powder

cilantro (monced)

jalapeno (minced)

Tablespoon scallions (minced)

- Melt butter in a saucepan over medium heat.

- Now add flour to the melted butter and continue whisking until the mixture is well-blended and starts bubbling.

- Next, add milk to the butter and flour mixture, and let it simmer for a while.

- Continue whisking till the mixture starts thickening.

- Once it reaches the consistency of a thick sauce, stop whisking.

- Start adding the grated cheese to the mixture in small batches till it completely melts.

- At this point, turn the flame low, and stir the mixture a bit to help the cheese melt into the mixture.

- Once everything is completely blended, stir in the seasoning and flavoring. You can increase or decrease the amount depending on your taste and preference.

And there you have it - The ultimate homemade nacho cheese sauce!

I am so thrilled to finally have found this recipe. I LOVE nachos and I LOVE making my own sauce for them. This recipe is exactly what I need!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1651328043/fioxki6yk83lri7xhj3l.mp4

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