Prep 10 mins
Cook 20 mins
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.
- 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
- In a small saucepan, heat the milk until steaming, but don't let it boil or form a skin.
- While the milk heats, melt the butter in a heavy 2-quart saucepan on low heat.
- Add the flour and whisk to form a smooth roux.
- Continue to cook and whisk for 3 to 4 minutes to thoroughly cook the flour.
- Increase heat to medium, and whisk the hot milk into the roux in a thin, steady stream.
- Continue to cook until the sauce is smooth and thickened slightly.
- Don't stop whisking, since white sauces can burn in an instant.
- Lower the heat, add the cheesed, mustard, and sherry, and whisk until the cheeses melt.
- Using a double boiler or a heat diffuser, gently cook on very low heat for about 10 minutes, stirring occasionally.
- Add salt to taste.
Thank You Sharon!!! I made this tonight, on pasta with chicken breast!! YUMMY!!!
Yum Yum Yum! Very very cheesey and good! I served over rotini and mixed in some peas and some garlic powder. Instead of guyere cheese i used swiss cheese. Everyone enjoyed this rich creamy and strongly flavored cheese sauce. I will be making it again. Thanks!