Heston's cheese sauce was the culinary revelation of 2012. The gastronomic Dangermouse made béchamel obsolete by mixing cornflour with finely grated cheese, rather than add it into the liquid to thicken the sauce. Oh, and the liquid isn't milk, which compromises the sauce's cheesiness, but bouillon, which perks it up!
|Cauli w/Red Liecester cheese & Serrano purée sauce.|
Since then, I must have made my crude version of this sauce a million times. Well, a couple of dozen, anyway. Not bragging but FYI, late last year, I cooked a cauliflower cheese for thirty-plus hungry people. For the sauce, I used 3L of Marigold to 800g grated Cheddar, plus two heaped tablespoonfuls of cornflour. It took a minute to thicken, but I am gratified to report that the sauce came together beautifully in the finish & right on time.
If I have cheese rinds collected in a little tupperware in the 'fridge, I simmer them in the bouillon to infuse it with cheesiness for twenty minutes or more before making the sauce. Sooner than over-cook the florets, I crisp 'em in the oven. I'm not so fond of cream cheese that I regularly have the stuff hanging around, but if so, I'll finish the sauce by beating a good dollop in, off the heat. More often, liking chilli, I'll mix hot sauce in to finish as with the Cajohns serrano purée in the red Leicester sauce.
|The Last Cauli_Cheese supper|