in Germany

Italian cheese sauce

updated

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Ingredients for 4 servings:

  • 2 tbsp butter
  • 2 tbsp flour
  • 300 ml milk, hot
  • 1 pinch(s) nutmeg, grated
  • 1 pinch(s) thyme, dried
  • 2 tbsp vinegar (wine vinegar)
  • salt and pepper
  • 3 tbsp crème fraîche
  • 60 g mozzarella, grated
  • 60 g Parmesan, freshly grated
  • 1 tsp mustard, hot
  • 2 tbsp sour cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Melt the butter in a saucepan and stir in the flour. Cook over low heat, stirring constantly, until the roux begins to brown and become crumbly. Pour in the hot milk and cook for 15 minutes, stirring constantly, until the sauce thickens and becomes smooth. Add the nutmeg, thyme, and vinegar and season with salt and pepper. Add the crème fraîche and mix well. Stir in the cheese, mustard, and sour cream and mix thoroughly until the cheese is completely melted.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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