Sastojci (za oko 350 ml sosa): 30 g neslanog putera ili margarina, 30 g glatkog brašna, 250 ml mleka (mlako), 140 g cedar sira (rendanog), prstohvat belog bibera ili crnog bibera, prstohvat belog luka u prahu (opciono), prstohvat dimljene paprike (opciono, ali daje top ukus).
Priprema:
1. U šerpi na srednjoj temperaturi (4) otopi puter.
2. Dodaj brašno i mešaj 1 minut (da ne potamni).
3. Postepeno sipaj mleko uz stalno mešanje žicom, dok ne dobiješ gladak bešamel.
4. Smanji temperaturu na nisku (2) ili srednje nisku (3) dodaj rendani cedar sir i mešaj dok se potpuno ne istopi.
5. Začini biberom, belim lukom (ako koristiš) i dimljenom paprikom.
Saveti:
- Ako je sos pregust, dodaj još malo toplog mleka.
- Ako želiš “pljeskavica-stil” sos, dodaj kašiku pavlake za kuvanje.
Uz sta poslužiti kremasti cedar sir sos?
Kremasti sos od cedar sira je veoma svestran i ide uz mnogo jela. Evo nekoliko odličnih ideja:
1. Testenine
- Fetucine, pene ili makarone – prelij sos preko kuvane testenine i pospi svežim listom peršuna sitno seckanog.
- Može i kao sos za lazanje ili gratiniranu pastu sa povrćem.
2. Povrće
- Prelij pečeno povrce ili blanširani brokoli, karfiol, špargle ili krompir.
- Odlično ide i preko pečenih paprika ili pohovane tikvice.
3. Meso i riba
- Piletina ili ćuretina – sos može da bude osnova za gratiniranu piletinu ili kao preliv za pržene filete.
- Riba na pari ili pečena riba – sos daje kremastu notu, naročito uz losos ili belo meso.
4. Gratinirana jela i pečeni krompir
- Preko pečenih krompirića ili pire krompira.
- U složencima sa povrćem ili mesom, za bogatiji ukus.
5. Za pljeskavice ili sendviče
- Kao kremasti namaza od sira u pljeskavicama, toplim sendvičima, virsle
- Uz kifle ili tost
Ingredients (for about 350 ml of sauce): 30 g unsalted butter or margarine, 30 g plain flour, 250 ml milk (lukewarm), 140 g cheddar cheese (grated), pinch of white pepper or black pepper, pinch of garlic powder (optional), pinch of smoked paprika (optional, but gives a great flavor).
Preparation:
1. Melt the butter in a saucepan over medium heat (4).
2. Add the flour and stir for 1 minute (so that it does not darken).
3. Gradually pour in the milk, stirring constantly with a wire whisk, until you get a smooth béchamel.
4. Reduce the heat to low (2) or medium-low (3), add the grated cheddar cheese and stir until completely melted.
5. Season with pepper, garlic (if using) and smoked paprika.
Tips:
- If the sauce is too thick, add a little more warm milk.
- If you want a "burger-style" sauce, add a spoonful of cooking cream.
What to serve creamy cheddar cheese sauce with?
Creamy cheddar cheese sauce is very versatile and goes with many dishes. Here are some great ideas:
1. Pasta
- Fettuccine, penne or macaroni - pour the sauce over the cooked pasta and sprinkle with a fresh leaf of finely chopped parsley.
- It can also be used as a sauce for lasagna or au gratin pasta with vegetables.
2. Vegetables
- Pour over roasted vegetables or blanched broccoli, cauliflower, asparagus or potatoes.
- It also goes well over roasted peppers or fried zucchini.
3. Meat and fish
- Chicken or turkey - the sauce can be the basis for chicken au gratin or as a topping for fried fillets.
- Steamed or baked fish - the sauce gives a creamy note, especially with salmon or white meat.
4. Gratin dishes and baked potatoes
- Over baked potatoes or mashed potatoes.
- In vegetable or meat casseroles, for a richer taste.
5. For burgers or sandwiches
- As a creamy cheese spread in burgers, warm sandwiches, hot dogs
- With rolls or toast
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