How to Make Cheese Sauce
User Reviews
5
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Prep Time
4 mins
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Cook Time
10 mins
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Total Time
14 mins
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Servings
8
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Calories
179 kcal
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Course
Condiments
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Cuisine
French
How to Make Cheese Sauce
Description
The recipe begins by warming milk before combining butter and all-purpose flour in a saucepan to form a white roux, cooked briefly to remove raw flour taste. Warm milk is gradually whisked in, producing a thickened, creamy sauce. Cheddar cheese, dry mustard powder, and a few dashes of Tabasco are then stirred in until melted and integrated, creating a sauce with a silken texture and gentle sharpness from the cheese.
It is important not to overheat the cheese to avoid a grainy texture, maintaining the sauce's smoothness. This cheese sauce works well poured over vegetables, pasta, or baked dishes and can be prepared ahead and reheated gently.
The sauce keeps well in an airtight container refrigerated for up to four days, making it practical for meal prep or leftovers.
Ingredients
- 1/4 cup butter or oil, fat drippings
- 1/4 cup all-purpose flour
- 1/8 tsp salt
- 1/8 tsp white pepper
- 3 cups milk
- 4 oz cheddar cheese shredded (See Note 1, sharp
- 1/2 tsp mustard powder dry
- Tabasco sauce or hot sauce of choice
Instructions
- Warm the milk in a saucepan or microwave in measuring cup for 1 minute on high.
- In a medium sauce pan melt the butter and then add the flour.
- Whisk the flour and butter together and allow to simmer on low to cook the flour 1-2 minutes. The lightest (white color) roux will be slightly puffed.
- Gradually add the warm milk and whisk to incorporate until a smooth sauce forms on low heat. Cook several minutes, sauce will thicken.
- Add a little more milk if too thick and whisk in the dry mustard, cheese and Tabasco (several dashes or more to your liking), until smooth sauce forms. Do not overheat the cheese, or it can become grainy in texture.
- Serve immediately or cool and store in an airtight container and refrigerate up to 4 days.
Notes
- Avoid overheating the cheese to prevent the sauce from becoming grainy.
- You can substitute the cheddar with other cheeses to adjust flavor preferences.
- Store the sauce in an airtight container in the refrigerator for up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 8g | 3% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 39mg | 13% |
| Sodium | 214mg | 9% |
| Potassium | 135mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 468IU | 9% |
| Calcium | 207mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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