Best 11 Hot Brown Cheese Sauce Recipes

ORIGINAL HOT BROWN

Steps:

• Melt the butter in a saucepan over medium heat. Stir in flour with a whisk or fork, and continue to cook and stir until it begins to brown slightly. Gradually whisk in the milk so that no lumps form, then bring to a boil, stirring constantly. Mix in 6 tablespoons of Parmesan cheese and then stir in the beaten egg to thicken. Do not allow the sauce to boil once the egg has been mixed in. Remove from the heat and stir in the cream.
• Preheat the oven's broiler. For each hot brown, place two slices of toast into the bottom of an individual sized casserole dish. Cover with a liberal amount of roasted turkey and tomato slices. Spoon sauce over the top of each one and sprinkle with some of the remaining Parmesan cheese.
• Place the dishes under the broiler and cook until the top is speckled brown, about 5 minutes. Remove from the broiler and arrange two slices of bacon in a cross shape on top of each sandwich. Serve immediately.

HOT BROWN CHEESE SAUCE

Steps:

• In a small bowl, dissolve bouillon in boiling water. In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in cream and dissolved bouillon. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cheese until melted.

KENTUCKY HOT BROWNS

Steps:

• Preheat broiler.
• Place the egg bread on a baking sheet, place under the broiler, and heat on both sides for 20 seconds just to warm through.
• Top each slice of bread with 2 to 3 slices of turkey, ladle sauce over the top, and divide the Cheddar and Parmesan over the top of each slice. Place under the broiler and cook until bubbly and the top is golden brown. Remove from the oven and top each slice with 2 slices tomato and 2 slices of bacon. Sprinkle each slice with parsley and serve immediately, 2 open-face sandwiches per person.
• 4 large eggs
• 1/4 cup milk
• Salt
• 8 (1/2-inch thick) slices 1 day-old white bread, such as Pullman or Pain de mie
• 4 tablespoons butter
• 4 tablespoons vegetable oil
• Whisk together the eggs, milk, and salt in a medium bowl. Dip each slice of bread in the mixture and let sit about 30 seconds, or until completely soaked through.
• Heat 2 tablespoons of butter and 2 tablespoons of oil in a large nonstick saute pan over medium-high heat. Cook 4 slices of the bread at a time until golden brown on both sides. Remove and place on a baking sheet. Repeat with the remaining butter, oil, and bread.
• 1/4 cup pure maple syrup
• 1 teaspoon Dijon mustard
• 2 tablespoons bourbon
• Salt and freshly ground black pepper
• 1 (4 to 5-pound) turkey breast
• 2 tablespoons unsalted butter, softened
• Preheat oven to 425 degrees F.
• Whisk together syrup, mustard, and bourbon in a small bowl and season with salt and lots of freshly ground black pepper. Set glaze aside.
• Rub entire turkey breast with butter and season with salt and pepper. Place in a small roasting pan and roast for 15 minutes. Reduce the heat to 350 degrees F and continue roasting until a thermometer inserted into the center registers 155 degrees F, about 1 to 1 1/2 hours. During the last 15 minutes of roasting, brush the breast with the glaze. Remove from the oven, loosely tent with foil and let rest 10 minutes before slicing.
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 1/2 cups whole milk
• 3/4 cup grated sharp white Cheddar
• 1/4 cup grated Parmesan
• Pinch freshly grated nutmeg
• Salt and freshly ground black pepper
• Melt butter over medium heat in a medium saucepan. Whisk in the flour and cook for 1 minute. Whisk in the milk, bring to a boil and cook, whisking constantly, until thickened and the flour has cooked out, about 4 to 5 minutes. Whisk in cheese and cook until melted. Season with nutmeg, salt, and pepper, to taste.

HOT BROWNS

Steps:

• Preheat the oven to 350 degrees F.
• Ladle 3 ounces of the Mornay Sauce in the center of an oven-proof dinner plate. Place the turkey on top of the sauce, and cover with the remaining 3 ounces of Mornay Sauce. Garnish with toast points at four corners of the plate, meeting the edge of the sauce. Sprinkle with the cheese to cover the sauce and lay the bacon as an "X" across the top in the middle.
• Place in the oven until hot and bubbling, 8 to 10 minutes. Remove from the oven and place the tomato slices between the toast points. Sprinkle with the paprika and chopped parsley and serve.
• In a large saute pan set over medium-low heat, melt the butter and add the onions, saute until translucent. Slowly add the flour and continue to cook, being careful not to thicken it too much. Once the mixture reaches a very light golden brown, remove from the heat and set aside until ready to add to the sauce.
• In a separate large saucepan set over low heat, add the milk, broth, mustard, Worcestershire, stock, poultry seasoning, garlic salt, nutmeg, white pepper and bay leaf. Cook until the mixture comes to a gentle simmer. Add the roux slowly, one spoonful at a time, while whisking continually until you achieve the desired consistency.
• In separate container, add 1/2 to 3/4 cup water to the cornstarch to make a slurry. Add the slurry to the sauce mixture and whisk. Add the cheese mix and the Parmesan to the sauce and stir until smooth and thick.

CLASSIC HOT BROWN

Steps:

• Set oven control to broil. In 2-quart saucepan, melt butter over medium-low heat. Stir in flour, salt and pepper. Cook and stir until smooth and bubbly. Gradually add milk, stirring constantly until mixture boils and thickens. Stir in Cheddar cheese until melted. Remove from heat.
• Spray 13x9-inch pan with cooking spray. Place toast slices in pan. Top each slice of toast with 3 oz turkey, 2 slices tomato, 1/3 cup cheese sauce and 1 tablespoon Parmesan cheese.
• Broil with tops about 6 inches from heat 3 to 4 minutes or until lightly browned. Top evenly with bacon; sprinkle lightly with paprika.

BEST CHEESE SAUCE

Steps:

• Melt butter in a saucepan over low heat. Blend in flour and cook until mixture is smooth and bubbly, 2 to 3 minutes. Remove from heat; stir in half-and-half, Cheddar cheese, salt, pepper, and cayenne. Return to heat and cook, stirring constantly, until sauce is smooth, about 5 minutes. Keep warm until serving.

HOT BROWNS

Steps:

• In a small saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened, stir in the flour, and cook the roux, stirring, for 3 minutes. Remove the pan from the heat and add the milk, scalded, in a stream, whisking vigorously until the mixture is thick and smooth. Add the cayenne and salt and pepper to taste and simmer the sauce, stirring occasionally, for 10 to 15 minutes, or until it is thickened to the desired consistency. Strain the sauce through the fine sieve into a bowl and add the Sherry and Cheddar, stirring until the mixture is smooth.
• Arrange the toasts in a baking pan and divide the turkey among them. Top each sandwich with a tomato slice and 2 slices of the bacon and spoon the sauce evenly over the sandwiches. Sprinkle the sandwiches with the Parmesan and broil them under a preheated broiler about 4 inches from the heat for 5 to 7 minutes, or until the tops are brown and bubbly.

HOT BROWN

Steps:

• Prepare the sandwich: Heat oven to 400 degrees. Cut 4 bread slices in half diagonally. Divide the remaining 4 whole slices among four individual 7-by-9-inch (or other similarly sized) baking dishes (see Tip), and place 2 pieces of halved bread on opposite sides of the bread, positioning the longest side of each triangle closest to the whole slice of bread. The formation will look like a two-way arrow. Nestle a piece of tomato on either side of the whole slices of bread, forming a square shape with the bread triangles. Divide the turkey slices among the whole slices of bread. Transfer the casseroles to the oven to toast as you prepare the sauce.
• Prepare the Mornay sauce: Melt the butter in a medium saucepan over medium heat. Whisk in flour until mixture forms a roux. Cook over medium-low heat, whisking frequently, 2 minutes. Whisk heavy cream and milk into the roux and cook over medium until the sauce begins to simmer and thicken, 2 to 3 minutes.
• Remove the sauce from the heat and whisk in 1/2 cup Pecorino Romano until the sauce is smooth. Add nutmeg, salt and pepper to taste.
• Remove the dishes from the oven and pour the Mornay sauce over each, smothering the meat, bread and tomatoes.
• Sprinkle additional Pecorino Romano on top of each dish and broil until the cheese begins to brown and bubble, 4 to 5 minutes, working in batches, if necessary.
• Remove from the broiler and cross 2 slices of bacon over each dish. Sprinkle with parsley and paprika, and serve immediately.

FAVORITE KY HOT BROWN

Steps:

• Melt butter in a medium sauce pan. Mix in flour until mixture is smooth. Add milk in small amounts,stirring with each addition. Cook on medium heat until sauce is thick. Stir regularly to prevent sticking or burning on bottom. Add Tabasco and parmesan cheese. Remove from heat.
• Take out 1/2 cup sauce and add the two beaten egg yolks. Mix well and add back to the remainder of the sauce in the pan, stirring constantly until well mixed. Return to the heat and add the Colby cheese until melted.
• Continue to cook if necessary to thicken to desired consistency or add more milk to thin to desired consistency as you assemble the dish.
• Toast 8 slices of bread and place two on four oven-safe plates or individual casserole dishes. Layer with turkey and ham. Pour sauce over each. Top with 2-3 slices of tomato, 2-3 slices of bacon and lightly sprinkle with paprika.
• Bake at 400°F for 10 to 15 minutes until sauce is bubbly.

KENTUCKY HOT BROWN SLIDERS

Steps:

• Preheat oven to 350°. Without separating rolls, cut the package of rolls in half horizontally; arrange bottom halves in a greased 11x7-in. baking pan. Spread mayonnaise evenly across the bottom halves. Top each with turkey, bacon, pimientos, Gruyere and Parmesan cheese. Replace top halves of rolls. , In a small skillet, melt butter over medium heat. Add onion; cook and stir until tender, 1-2 minutes. Whisk in brown sugar, Worcestershire sauce and garlic powder. Cook and stir until sugar is dissolved; drizzle over sandwiches., Cover and bake 25 minutes. Uncover; bake until golden brown, 5-10 minutes longer.

ORIGINAL HOT BROWN

Steps:

• Cheese sauce: Put all ingredients in a sauce pan and cook on a low heat until cheeses are melted and everything is mixed into a smooth sauce. Remember to stir often.
• Cut toast into triangles. Put into a 13x9-inch baking dish. Arrange turkey slices on toast and cover with hot cheese sauce. Top with tomato & bacon. Sprinkle with Parmesan cheese. Bake at 400 degrees until bubbly. Garnish with parsley.