Half-And-Half Cheddar Sauce

"Use this whenever you need a cheese sauce! You can cut the recipe in half if desired."
 
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photo by Bay Laurel photo by Bay Laurel
photo by Bay Laurel
photo by Bay Laurel photo by Bay Laurel
photo by Peter J photo by Peter J
Ready In:
10mins
Ingredients:
8
Yields:
3 1/2 cups (approx)
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ingredients

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directions

  • Melt the butter in a heavy-bottomed saucepan.
  • Add in flour and whisk for 1 minute.
  • Slowly add in the half and half cream and whisk until the sauce is thick.
  • Add in the yolks and cook over low heat for 2 minutes.
  • Add in the cheese, and stir over low heat until melted.
  • Remove the sauce from the heat and season with salt, white pepper and nutmeg.
  • Pour the sauce into a bowl.
  • Cover the top of the sauce with buttered wax paper.
  • Heat again before serving or refrigerate.

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Reviews

  1. This stuff is the shiz. Made it last night, BRILLIANT!!!!
     
  2. I made this for our dinner last night to serve with steamed broccoli. It was fantastic! It is almost identical to the way I normally make cheese sauce, but I never thought to put egg yolks into it. I think that is what made it so velvety. I shall do that from now on when I make cheese sauce. Thank you for posting your recipe. (Made for "Name That Ingredient" tag).
     
  3. I was going to make my regular cheese sauce, but decided to look here and see if there was anything different I could try. Lo and behold, Kittencal's name popped up and I looked no further. This sauce is so creamy and delicious! I would put less nutmeg in it next time, but that is only a personal preference. Thanks so much!
     
  4. Mine turned out great. I had never heard of egg yolks in a cheese sauce before. It makes it very creamy and decadent. I added a little sugar to offset the aged cheddar taste in mine.
     
  5. This sauce is easy and Good! I made it for scalloped potatoes and will definitely make it again. I did not have half and half so I just used milk, of course it was still great.
     
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Tweaks

  1. I just used milk instead of half and half. It worked perfectly.
     
  2. I was looking for a sauce to put on broccoli; this was perfect. I substituted the egg white for about 2 tablespoons of sour cream (added a nice zing) and I used whole milk. Very easy and smooth, but only if you whisk pretty much non-stop!
     

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