A cheddar cheese sauce good for serving over vegetables. (Source: LeCordon Bleu Professional Cooking)
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- 1Make a Bechamel sauce as follows: Heat clarified butter in medium size saucepan.
- 2Whisk in bread flour and stir and cook over low heat until light cream color, but at least 1 minute.
- 3Cool slightly.
- 4In another saucepan, scald the milk.
- 5Gradually add milk to the roux (flour and butter mixture) beating constantly with whisk.
- 6Bring sauce to a boil, stirring constantly.
- 7Reduce heat to a simmer.
- 8Stick the bay leaf to the onion with the clove.
- 9Place onion in sauce.
- 10Simmer at least 15 minutes stirring occasionally.
- 11Season very lightly with salt, nutmeg and white pepper.
- 12Strain through a china cap.
- 13Place plastic wrap on sauce to prevent formation of skin.
- 14Cool in cold water bath and store in freezer in ziplock bags for later use, or keep warm over warm water bath for use in dishes being currently prepared.
- 15To 1 qt of this Bechamel Sauce, add the cheddar cheese, dry mustard and worcestershire sauce.
- 16Whisk over low heat until the cheese is melted and sauce is smooth.
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Nutritional Facts for Cheddar Cheese Sauce with a Bechamel Base
Serving Size: 1 (1364 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2183.3
- Calories from Fat 1421
- Total Fat 157.9 g
- Saturated Fat 99.3 g
- Cholesterol 496.6 mg
- Sodium 2006.2 mg
- Total Carbohydrate 98.2 g
- Dietary Fiber 2.2 g
- Sugars 4.1 g
- Protein 95.6 g
The following items or measurements are not included: