Cookbook:Cheese Sauce

Cookbook | Ingredients | Recipes | Sauces

Cheese sauce is a variation of Béchamel Sauce.

Variation I

Variation I
Category	Sauce recipes
Difficulty

Ingredients

• 2 ½ tablespoons butter
• 1 ½ tablespoons flour
• 1 cup heavy whipping cream or ½ cup whole milk, hot
• 1 cup cream cheese
• ½ cup grated cheddar cheese
• ⅓ cup grated mozzarella cheese
• ½ teaspoon mustard (optional)
• 1½–2 pinches of salt

Procedure

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

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

Variation II
Category	Sauce recipes
Difficulty

Ingredients

• 2 tablespoons margarine or butter
• 2.5 tablespoons flour
• 1 cup milk
• 1 cup grated cheese (pizza, mozzarella, or cheddar)
• Dash of mustard
• Dash of nutmeg

Process

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