Cheese Sauce

Steeping the milk with peppercorns and a bay leaf infuses great flavor, but you can bypass that step if you choose. Try a mixture of cheddar and Swiss for a great variation on this classic sauce. In fact, almost any cheese will work.

Yield:

1 1/2 cups (serving size: about 1/4 cup)

Recipe from

Nutritional Information

Calories 113
Caloriesfromfat 55 %
Fat 6.8 g
Satfat 4.3 g
Monofat 1.9 g
Polyfat 0.2 g
Protein 6.8 g
Carbohydrate 5.8 g
Fiber 0.1 g
Cholesterol 22 mg
Iron 0.3 mg
Sodium 144 mg
Calcium 203 mg

Ingredients

1 1/3 cups 1% low-fat milk
3 whole black peppercorns
1 bay leaf
3 tablespoons all-purpose flour
1 cup (4 ounces) finely shredded extra-sharp cheddar cheese

Preparation

Combine the first 3 ingredients in a medium sauce-pan, and cook over low heat 5 minutes. Remove from heat, and cool 5 minutes. Strain milk mixture through a sieve, discarding solids.

Place flour in pan; gradually add 1/4 cup milk, stirring with a whisk until blended. Cook over low heat 1 minute, stirring constantly. Add remaining milk; cook until thick (about 5 minutes), stirring constantly. Remove from heat, and add cheese, stirring until melted.

Note:

April 2000