One of the first sauces I learned to make when I was in culinary school was a cream sauce or bechamel. This basic white sauce is a blank canvas, and once you learn how to make it, it can be used to create many different sauces using it as a base. A bechamel comprises a few simple ingredients: equal parts flour and butter per cup of milk, combined together to create a smooth, creamy consistency. From here you can add cheeses, seasonings, herbs and spices to spruce up all kinds of dishes. I use this simple formula when making my cheddar cheese sauce that’s always been a crowd pleaser. Toss it into pasta for a quick mac and cheese, or pour it over steamed broccoli for a delicious vegetable gratin dish even kids will enjoy. By adding in a little salsa and chopped jalapenos, I turn this cheese sauce into a festive queso dip to serve with chips. The possibilities are endless.
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Yields: 5 cups of sauce
4 cups whole or low-fat milk
4 tablespoons butter
4 tablespoons flour
1 teaspoon Dijon mustard
3 cups grated sharp cheddar cheese
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½ teaspoon salt
¼ teaspoon black pepper
- Pour the milk into a microwave-safe measuring cup and heat until warm. In a heavy 2-quart sauce pot, melt the butter over medium heat. Sprinkle in the flour to make a blond roux and cook, stirring continuously for 2 to 3 minutes.
- Whisk the warm milk into the blond roux until the mixture is smooth and there are no lumps. Keep stirring this mixture over medium heat until the sauce thickens and coats the back of the spoon.
- Reduce the heat to low. Stir in the mustard and cheese until the cheese is completely melted and the sauce is smooth. Season with salt and pepper.
- Pour the cheddar sauce over your favorite cooked pasta, drizzle over blanched broccoli and cauliflower, or stir in ½ cup of your favorite salsa and serve with tortilla chips for delicious homemade nachos.
This article was originally published in the June 2023 issue of 225 magazine.