Vida Recetas Editorial
The cheese and egg sauce with kachkéis is a creamy and versatile preparation, ideal for accompanying appetizers, meats, or vegetables. This sauce, originating from traditional European cuisine, combines the intensity of kachkéis cheese (or grated gruyère) with the smoothness of eggs, achieving a silky texture and balanced flavor. Its preparation is simple and quick, perfect for those looking for an easy recipe with surprising results.
The technique is similar to that of an English cream: the cheese is melted with milk over low heat, butter is added, and then beaten eggs, stirring constantly without boiling to prevent curdling. The result is a thick and shiny sauce that can be served both cold and hot. It is ideal for spreading on toast, crackers, or as a complement to grilled meats.
One of the advantages of this recipe is that it can be made in advance and stored in jars in the fridge for 2 to 3 days, making it a practical option for gatherings or family meals. Additionally, it allows variations: you can add fresh herbs, spices, or even a touch of mustard to customize it. Without a doubt, this sauce will become a staple in your kitchen.
Cook
15 min
Servings
47
Heat the cheese in a saucepan over low heat with the same amount of milk, stirring continuously until the cheese melts.
Add 50 gr. of butter, add the 2 beaten eggs.
Continue to stir continuously over medium-low heat, without letting it boil so that the egg is not cut (preparation very similar to that of English cream). Salt and pepper. Remove from the heat when it has thickened and we can make the mark on the spoon, with our finger. See photo of the passage.
Serve hot or cold. It can be made in advance and kept in jars in the fridge for 2 or 3 days.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 15 minutes.
This recipe is designed for 47 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
