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International / basics / Sauces & condiments
Wikibooks
Cheese Sauce I
Cheese sauce is a variation of Béchamel Sauce.
Ingredients
ScaleNo serving count in the source — scale by factor
- butter2 1/2 tablespoons
- flour1 1/2 tablespoons
- heavy whipping cream or whole milk, or ½ cup whole milk, hot1 cup
- cream cheese1 cup
- cheddar cheese, grated1/2 cup
- mozzarella cheese, grated1/3 cup
- mustard, optional1/2 teaspoon
- salt1 1/2–2 pinches
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 3 steps
Melt the butter in a saucepan. Add the flour and whisk together over medium heat for 2–3 minutes, to make a white roux. Do not allow to brown. Remove from heat and allow to cool nearly to room temperature.
Gradually add hot heavy whipping cream to the roux, whisking to combine. This will also work with a hot roux and room temperature heavy cream or milk.
Add the salt, cheese, and mustard, then heat till just simmering and cheese has melted.
Region evidence: no stated origin (basic dish)
