Kaasosalust

Kaasosalust is a Finnish term for a cheese-based sauce used in Finnish and Nordic cooking. It refers to a family of hot sauces made by melting cheese into a creamy liquid, usually with milk or cream and a fat base, and thickened with a roux or starch. The method is similar to other bechamel-based cheese sauces. Common ingredients include grated cheese (such as Cheddar, Emmental, Gouda, or Finnish cheeses), milk or cream, butter, and sometimes flour. Salt, pepper, and optional seasonings such as nutmeg or mustard are used for flavor. Variations range from simple, pourable sauces to thicker, baked versions.

Preparation typically starts with a light roux: melt butter, stir in flour, cook briefly, then whisk in milk or cream. Heat gently and add grated cheese in small portions, stirring until smooth and fully melted. The sauce is kept warm and can be adjusted with more milk for thickness.

Kaasosalust is widely used as a topping or accompaniment: over pasta and baked pasta dishes, vegetables, fish, boiled potatoes, or as a component in casseroles. It also serves as the base for more complex dishes, such as macaroni and cheese-style casseroles.

In Finnish cuisine, kaasosalust is often compared to juustokastike (cheese sauce) and shares technique with Bechamel-based sauces. While the term is common in home cooking, it may appear mainly in regional or recipe collections rather than as a formal culinary category.

See also: Juustokastike, Bechamel, Macaroni and cheese.