Thursday, January 10, 2008

Cheese Sauce

The original recipe called for serving this on English muffins. It’s also good with English muffins, Canadian bacon and eggs. (Like a cheese sauce eggs Benedict) It’s good with leftover brown rice and chicken and spinach, baked in an oven. I’d guess 350 for 30-45 minutes. Or with pasta, broccoli, and chicken, baked in the oven with bread crumbs. Or just over veggies. I’ve mixed this with lots of leftovers to make a meal seem new. This recipe is from the "Frugal Gourmet cooks American."



1 cup milk

½ cup sharp cheddar cheese, coarsely grated (or Swiss)

1 ½ Tbsp each butter and flour roux

Worcestershire sauce to taste

Salt and Pepper

2 tsp white wine

Tabasco to taste

Melt butter in a saucepan. Add flour and cook, stirring to make a roux. This takes a few minutes. Whisk in milk slowly (a silicon coated whisk is great), allowing to thicken between additions. Whisk in cheese, and additional ingredients, being careful not to burn on the bottom.

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