Cheese sauce
Cheese sauce represents an additional dish to meat, vegetables and fish which is made of processed cheese, broth, greens and spices.
Structure and features of preparation
For preparation 
of cheese sauce use cheese, flour, butter and milk. At preparation of this sauce it is possible to add various grades of cheese to impact to a dish juicy and original relish.
Cheese as the main ingredient is rasped and mixed with the kindled butter and milk which is previously boiled in a pan. Cheeses with a mold can impact to a dish special relish.
When mixing the main components an indispensable condition correct preparation is gradual addition of cold milk and bringing sauce to boiling.
As additional ingredients for cheese sauce it is possible to use garlic, mushrooms, spices, mustard, mayonnaise and spices. A thickener is flour which before addition in sauce is fried thoroughly till light brown color.
Cheese sauce can be made on the water bath with addition of cream, egg yolks and starch. After cheese completely melted it is necessary to add lemon juice, and then to add greens and spices.
Ready cheese sauce will become good gas station for meat, fish and farinaceous dishes, and also desserts and snack. This sauce will approach toasts, baked puddings, sandwiches and sandwiches.
Caloric content of cheese sauce
Cheese sauce is a high-calorific product which is not suitable for inclusion in the dietary menu. Caloric content of cheese sauce makes 356 kcal.
It contains 36 g of milk fats, 2 g of proteins and 5 g of carbohydrates.
Useful properties of cheese sauce
Cheese sauce has a number of useful properties, thanks to the content in it of minerals and vitamins. It promotes bystry saturation, eliminates feeling of hunger, at the same time without causing weight in a stomach.
This sauce contains a large amount of animal fats, phosphorus, zinc, potassium, magnesium, calcium and chrome which are necessary for strengthening and recovery of an organism.
Cheese sauce is a caloric dish which is useful for using during recovery after viral and inflammatory diseases, intensive exercise and intellectual stresses, operational interventions.
Such sauce with addition of cheeses with a mold contains amino acids and useful salts of phosphorus. These substances possess antiinflammatory action and improve intestinal microflora, and also promote improvement of functioning of the alimentary system. The regular use of cheese with a mold in a small amount strengthens bone structure and normalizes a metabolism.
Firm
cheese in sauce contributes to normalization of arterial pressure, is prevention of caries, calms a nervous system and improves a dream. And soft grades of cheese increase appetite, improve a condition of skin, nails and hair, strengthen regeneration processes, and also regulate exchange processes.
Contraindications of cheese sauce
Cheese sauce is contraindicated to the use at individual intolerance and existence of allergic reactions to its components. It is not necessary to use this sauce to people with an excess weight and adhering to the dietary menu.
Cheese sauce is strictly contraindicated (because of the content of animal fats and highly active substances) at a serious illness of the alimentary system, diseases of biliary tract, heart failure, cirrhosis, a renal and liver failure and hormonal disturbances.
This sauce should be used in limited quantity to children up to 10 years and to elderly people.
According to researches, the women drinking several glasses of beer or wine in a week have the increased risk to develop breast cancer.
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