Cookbook:Cheese Sauce

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Cookbook | Ingredients | Recipes | Sauces

Cheese sauce is a variation of Béchamel Sauce.

Variation I[edit | edit source]

Variation I
Category Sauce recipes

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. 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.
  2. 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.
  3. Add the salt, cheese, and mustard, then heat till just simmering and cheese has melted.

Notes, tips, and variations[edit | edit source]

  1. If desired, you may bring the sauce to a boil; once the cheese sauce has come to a boil, lower the heat to low and very slowly simmer for about 45 minutes. Stir it every so often to avoid sticking to the bottom (a whisk is appropriate here). Do not allow the sauce to brown. The longer the sauce is simmered, the smoother it becomes due to the cooking and swelling of the starch grains.

Variation II[edit | edit source]

Variation II
Category Sauce recipes

Ingredients[edit | edit source]

Process[edit | edit source]

  1. Melt margarine/butter, and mix together with flour to make a roux.
  2. Add milk, and warm in microwave or on stovetop.
  3. Add cheese while heating and mixing. If using microwave, heat and mix in 20 second increments until cheese is incorporated smoothly.
  4. Add mustard and nutmeg, then mix