Basic Cheese Sauce
Everyone should have a basic cheese sauce in their repertoire. You can toss it with cooked pasta, pour over it over toast, or drizzle it over tacos. Experiment with different cheeses such as Gruyère, fontina, Gorgonzola, and fresh chèvre all make superb cheese sauces. You can also add a dash of beer or wine or a sprinkling of herbs for variety.
Serves: 8Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy
- 2 Tbsp. unsalted butter
- 2 Tbsp. all-purpose flour
- 1 cup milk
- ¼ cup grated Cheddar cheese
- ¼ tsp. salt
- ⅛ tsp. ground white pepper
- Melt butter in a medium, heavy saucepan over low heat.
- Slowly sprinkle in flour and stir continuously over medium heat until butter and flour form a roux. Add the milk slowly, stirring after each addition to prevent lumps from forming. Then turn heat back to low and stir frequently until the mixture is as thick as cream.
- Meanwhile, grate the cheese, then remove sauce from heat and stir in grated cheese. Season with salt and pepper.