prt-51 - scale=1| serves4
Recipe to Print-Cheese Sauce - Copy - Copy - Copy
Recipe Name:
Cheese Sauce - Copy - Copy - Copy
Source:
Submitted by:
Last Modified:
$scale_by
Course:
Sauce
Used in Baskets:
No
Base:
Cheese
Kosher:
Dairy
Ethnicity:
American
Kosher for Passover:
No
Preparation Time:
0.00
Minutes
Number of Servings:
4
Inactive Prep Time:
0.00
Minutes
Original Num Servings:
4
Cooking Time:
15.00
Minutes
Heart Healthy:
No
Oven Temp:
0
Approx. Cost/Serving:
$0.42
# Sides Included:
0
Difficulty:
Easy
Yields :
0
Tested:
Yes
Wine Type:
Wine Suggestion:
Equipment Needed:
Suggested Sides:
Comments:
Any cheese works in this recipe. Velveeta melts quickly. I use Parmesan for Brussels Sprouts
Ingredients:
Directions:
Melt butter in a sauce pan. Stir in flour and cook as a thick roux. Gradually add milk, whisking until smooth.
Add cheese in chunks and cook over moderate heat, stirring until smooth and thick.
If too thick, add more milk. If too thin, make a flour slurry and stir in, again cooking until the flour taste is gone.
Nutrition per Serving:
Calories:
0
Total Carbs:
0.0
Net Carbs:
0.0
Cholesterol:
0.0
Fat:
0.0
Protein:
0.00
Fiber:
0.00
Sodium:
0.00