Cheddar Cheese Sauce with a Bechamel Base
- Ready In:
- 45mins
- Ingredients:
- 12
- Yields:
-
1 qt
ingredients
- 56.69 g clarified butter
- 56.69 g bread flour
- 946.36 ml milk
- 1 small onion, peeled
- 1 whole clove
- 1 small bay leaf
- salt
- nutmeg
- white pepper
- 226.79 g cheddar cheese
- 2.46 ml dry mustard
- 9.85 ml Worcestershire sauce
directions
- Make a Bechamel sauce as follows: Heat clarified butter in medium size saucepan.
- Whisk in bread flour and stir and cook over low heat until light cream color, but at least 1 minute.
- Cool slightly.
- In another saucepan, scald the milk.
- Gradually add milk to the roux (flour and butter mixture) beating constantly with whisk.
- Bring sauce to a boil, stirring constantly.
- Reduce heat to a simmer.
- Stick the bay leaf to the onion with the clove.
- Place onion in sauce.
- Simmer at least 15 minutes stirring occasionally.
- Season very lightly with salt, nutmeg and white pepper.
- Strain through a china cap.
- Place plastic wrap on sauce to prevent formation of skin.
- Cool in cold water bath and store in freezer in ziplock bags for later use, or keep warm over warm water bath for use in dishes being currently prepared.
- To 1 qt of this Bechamel Sauce, add the cheddar cheese, dry mustard and worcestershire sauce.
- Whisk over low heat until the cheese is melted and sauce is smooth.
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RECIPE SUBMITTED BY
Leta8076
United States
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