| This recipe is liked by 0 person(s). |
|
Cheese Sauce
Nb persons: 8
Yield: 1/4 cups
Preparation time: 3 minutes
Total time: 10 minutes
Source: GAvin Grabe
| 3T tablespoons | butter |
| 3 tablespoons | all-purpose flour |
| 2 cups | milk |
| 1/4 teaspoon | salt |
| 1/8 teaspoon | white pepper |
| pinch | freshly grated nutmeg, (optional) |
| Dash | worcestershire sauce, (optional) |
| 1tsp | Dijon Mustard |
| 2 ounces | smoked gouda, grated |
| 1.5 ounces | cheddar |
| fontina, alternative |
In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow almost nutty and frothy, about 3 minutes minute. Do not allow the roux to brown( the color should be BLONDE)n. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. This is now called a bechamel sauce, and may be used as is to top any number of dishes.
Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk.
The sauce is now called a Mornay Sauce. Pour over steamed vegetables and serve immediately. If not using right away, cool, cover surface
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe