LOCATION: Recipes >> Sauces >> Cheese 04
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Cheese 04
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Sauce for Vegetables
2 Tbsp unsalted butter
3 Tbsp all-purpose flour
1/2 tsp dry mustard powder or to taste
1/4 tsp salt
1/8 tsp white pepper
2 1/2 cups milk, warmed
about 1/2-3/4 cup grated cheese (cheddar, mozzarella, Jack, Parmesan)
Melt the butter in a 2 quart saucepan over medium heat. Stir in
the flour with a whisk until the flour has absorbed the butter.
Add the mustard powder, salt and pepper. Gradually stir in the warm
milk whisking until smooth. Whisk continuously until the mixture
comes to a boil-boil 1 minute (when making a white sauce, the sauce
does not thicken all of the way until it comes to a boil). When
thick as you want it, add the grated cheese and whisk until melted
and blend thoroughly. Pour over the vegetables. This sauce doubles
well.
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