Prep 5 mins
Cook 10 mins
This delicious cheese sauce is almost too easy to make! From Cooking Light.
- 1⁄4 cup all-purpose flour
- 2 cups milk (you can use 1%, if you like)
- 4 ounces grated asiago cheese (about 1 cup)
- chopped herbs, of your choice to taste (basil, parsley, thyme, etc, optional)
- Off heat, place the flour in a heavy saucepan, then gradually add the milk and whisk until well-blended.
- Place saucepan over medium temperature and cook, whisking, until thick, about 7 to 9 minutes.
- Remove saucepan from heat and add the grated cheese, stirring until melted.
- Stir in the herbs, if using.
- Makes 2 cups sauce.
- Serve over pasta or vegetables.
Cheese flavor is good, but this method of whisking the flour in with no shortening results in a floury-tasting (and textured) sauce. Next time, I would first make a roux with a small amount of butter or oil, then add the flour and cook it to remove the raw flour taste before whisking in the milk. Even bringing the sauce to a boil (whisking all the time) did not kill the raw flour flavor.
A lovely sauce...that is very difficult to photograph. :) I took the other reviewer's advice and cooked the flour in some olive oil first. There wasn't any "raw flour" taste in the final sauce, so that did the trick. I used a generous Tbls. of pesto for my herb option. I think I'd like to try sundried tomatoes instead of herbs or pesto next time. My whole family loved this sauce served over spinach and cheese raviolis.
This is an excellent simple sauce for any quick pasta dish. I add a little grated Parmesan to give it a little extra bite.