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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Sauce

Cheese Sauce I

| Sauces Cheese sauce is a variation of Béchamel Sauce.

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Milk, Mustard. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 2½ tablespoons butter
  • 1½ 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

Method

  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.