Sunday, February 22
MAKE IT: Simple Cheese Sauce
A simple cheese sauce goes a long ways. Cheese sauce can be used for a variety of recipes, it is the base for Au gratins, is fantastic on sandwiches, turns tortillas or fries into a side dish, and can be used as a fondue. Making a simple cheese sauce is one of things every cook should know.
When making a cheese the only real important thing to remember is you must use a semi-soft cheese. Hard cheeses will not melt evenly and soft will melt to much. Cheeses like cheddar, Swiss, pepper jack, Monterrey, gouda, are perfect examples of great cheeses for saucing. Once you get down the basics you will have a full range of your local cheese bar!
Full time 20 minutes
Makes 2 cups
4 oz cheese, (I am using pepper jack), diced into 1/4" cubes
1 cup light cream (substitute milk by reducing it to 3/4 cup)
1/4 cup parmesan cheese
2 tbsp flour
1 tbsp butter
1/4 tsp salt
1/4 tsp ground white pepper
In a small sauce pot melt butter over medium-high heat until it begins to bubble.
Remove from heat and whisk in flour, whisking to create a nice even golden color in the flour.
Return to heat and whisk in cream, whisking vigerously until flour has dissolved and no lumps can be seen.
Whisk in salt and pepper, allow to cook for 2-3 minutes or until edges begin to bubbles, stirring gently.
Reduce heat to medium-low and add in cheese. Whisk gently to heat cheese melt into pot. Once melted allow sauce to thicken over heat 2-3 minutes.
Your cheese sauce is now done, serve immedietly, it will continue to thicken as it cools.