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Creamy cheese sauce with processed cheese

This cheese sauce with processed cheese is an absolute favorite in my family and has been refined again and again over the years. It is creamy, tangy and simply delicious. The sauce is perfect as a dip, pasta sauce or accompaniment to various dishes. As an experienced amateur chef, I can say that this recipe is always a success.

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Ingredients

number of servings
4
  • 200 g molten cheese in a casing Added to
  • 200 g creme fraiche Added to
  • 1 small onion Added to
  • 2 cloves of garlic Added to
  • 1 Teaspoon mustard Added to
  • 12 Teaspoon paprika powder Added to
  • Salt and pepper as required Added to
  • A sip of milk Added to
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Directions

15 min.
1. Step

To make cheese sauce with processed cheese, start by peeling and finely chopping the onion and garlic. Care is needed here - true chefs know that smaller pieces bring out the flavor better.

2. Step

Heat some oil in a medium saucepan and sauté the onion and garlic until translucent. I have found that sauteing the onion and garlic before adding the cheese adds an extra layer of flavor to the dish.

3. Step

Now add the processed cheese and crème fraîche. These two ingredients form the delicate heart of our sauce and give it its characteristic creaminess.

4. Step

Slowly melt while stirring constantly. Make sure that the heat is not too high and that you give the sauce enough time so that it does not burn.

5. Step

Now add the mustard and paprika and season with salt and pepper to taste.

6. Step

If the sauce is too thick, simply add a little milk to achieve the desired consistency. I have found that adding milk slowly and bit by bit gives the best result and effectively controls the consistency of the dish.

7. Step

Allow the cheese sauce with processed cheese to simmer for a few minutes so that the flavors can develop. Patience pays off - a little extra time on the stove elicits a depth of flavor from the sauce that is simply irresistible.

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