Recipe by Julesong
This delicious cheese sauce is almost too easy to make! From Cooking Light.
Top Review by janiedooze
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.
- 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)
Directions See How It's Made
- 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.