What's the best way of boosting your diet with healthy fats? Apart from my favourite Hollandaise sauce, I've been making this cheese sauce for several years, although I used to eat it with all sorts of high-carb foods like pasta. These days I eat it with real food - vegetables, meat, fish and even fried eggs. With 90% of energy from fat, this recipe is perfect for the Fat Fast!
Nutritional values (per serving, about ¼ cup)
|of which Saturated||13.1||grams|
|Magnesium and potassium||trace|
Macronutrient ratio: Calories from carbs (2%), protein (9.8%), fat (88.2%)
Ingredients (makes about 1 cup/ 4 servings)
- ¼ cup heavy whipping cream (60 ml / 2 fl oz)
- 2 tbsp butter, preferably grass-fed (28 g / 1 oz)
- ¼ cup cream cheese or soft goat cheese (60 g / 2.1 oz)
- ½ cup grated cheddar or hard goat cheese (60 g / 2.1 oz)
- pinch salt if needed (I like pink Himalayan)
- 1-2 tbsp water or more cream if you need to thin it down
Optional seasonings (use some or combine):
When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).
- Place the cream and butter into a small sauce pan and gently heat up. Grate the cheddar cheese and keep aside. (photos shown are for 8 servings - double the recipe)
- Once heated, add the cream cheese into the sauce pan.
- Stir until melted and bring to a simmer. Once you see bubbles, take off the heat.
- Add grated cheddar cheese and...
- ... mix until smooth and creamy. If you prefer a thicker sauce, cook for 3-5 more minutes while stirring. If too thick, add a splash of water or cream.
- Serve over steamed vegetables, fish and meat! If you can't use the whole recipe, only make one serving. The sauce should be eaten immediately or kept at room temperature before serving. Once refrigerated and reheated, the butter separates and the cheese clumps which you want to avoid.
Do you like this recipe? Share it with your friends!