Freezer Cheese Sauce
"This is very close to the freezer cheese sauce mix I found in Make-A-Mix by Karine Eliason, Nevade Harward & Madeline Westover. They say it's a nice complement to most vegetables. Try it as a hot dip with raw vegetables. I believe it can be used for just about anything."
- Ready In:
- 20mins
- Ingredients:
- 10
- Yields:
-
8 cups
- Serves:
- 12
ingredients
- 3⁄4 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground nutmeg
- 3⁄4 cup butter
- 4 cups milk
- 4 teaspoons beef bouillon (could use chicken or vegetable, I prefer the Better than Boullion line)
- 2 cups water
- 1 cup half-and-half
- 4 egg yolks, beaten
- 12 ounces cheddar cheese, shredded (3 cups)
directions
- In a small bowl, combine flour, salt and nutmeg; set aside. In a heavy large saucepan, melt butter over medium heat. Gradually stir in flour mixture, milk, bullion, and water until smooth. Cook and stir until smooth and slightly thickened, about 2 minutes. Remove from heat.
- In a medium bowl, stir half-and-half into egg yolks. Blend in about half of the hot sauce. Stir egg mixture into remaining sauce. Cook and stir over medium heat about 2 minutes; do not boil. Remove from heat. Stir in cheese until melted. Cool to room temperature.
- Refrigerate sauce until cooled. Pour serving sizes into freezer containers with tight fitting lids. Leave 1-inch space at top of each container. Attach lids. Label with date and contents. Store in freezer. Use within 6 months.
- Serving size recommend was 1 1/3 cup (meaning recipe makes 6 servings) but we have a small family and I use 1/2 to 2/3 size servings.
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RECIPE SUBMITTED BY
Vyrianna
United States
I'm a stay at home mom with a young daughter. I'm looking for small portion meals usually for our lunch. Since DH and I both love desserts and hate waste, I keep an eye out for smaller sized dessert recipes. Since my husband enjoys cooking, he typically handles the evening meal. We are trying to eat healthier, so less prepared mixes, and canned soups, and more things from scratch.
