Wondering what to do with those bits and pieces of assorted cheese you may have on hand? This velvety, elegant, versatile sauce can make short work of them and to good end! The cheeses listed below are just suggestions. This can be used as fondue, or on top of pasta, in a casserole or over steamed veggies, or try it on top of soup! Adapted from Moosewood Restaurant New Classics cookbook.
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Units: US | Metric
- 2 1/2 cups milk
- 1/4 cup butter
- 1/4 cup white flour
- 1/2 cup grated gruyere cheese
- 1/2 cup grated Fontina cheese
- 1/2 cup grated parmesan cheese
- 1/2 cup grated provolone cheese (try to get aged)
- 1 teaspoon Dijon mustard (try coarse grained for a change)
- 1/4 cup dry sherry or 1/4 cup wine, of your choice
- 1/8 teaspoon salt, to taste
- 1In a small saucepan, heat the milk until steaming, but don't let it boil or form a skin.
- 2While the milk heats, melt the butter in a heavy 2-quart saucepan on low heat.
- 3Add the flour and whisk to form a smooth roux.
- 4Continue to cook and whisk for 3 to 4 minutes to thoroughly cook the flour.
- 5Increase heat to medium, and whisk the hot milk into the roux in a thin, steady stream.
- 6Continue to cook until the sauce is smooth and thickened slightly.
- 7Don't stop whisking, since white sauces can burn in an instant.
- 8Lower the heat, add the cheesed, mustard, and sherry, and whisk until the cheeses melt.
- 9Using a double boiler or a heat diffuser, gently cook on very low heat for about 10 minutes, stirring occasionally.
- 10Add salt to taste.
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Nutritional Facts for Four Cheese Sauce
Serving Size: 1 (164 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 340.5
- Calories from Fat 202
- Total Fat 22.5 g
- Saturated Fat 13.9 g
- Cholesterol 69.8 mg
- Sodium 490.6 mg
- Total Carbohydrate 10.8 g
- Dietary Fiber 0.1 g
- Sugars 0.7 g
- Protein 15.0 g