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.

This recipe goes with Open-Faced Saucy Philly Cheesesteak Sandwich

Yield: 1 1/2 cups (serving size: about 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 113
  • Calories from fat: 55%
  • Fat: 6.8g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.2g
  • Protein: 6.8g
  • Carbohydrate: 5.8g
  • Fiber: 0.1g
  • Cholesterol: 22mg
  • Iron: 0.3mg
  • Sodium: 144mg
  • Calcium: 203mg

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

  1. 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.
  2. 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.
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