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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.

Recipe by Cooking Light April 2000

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

113 calories; calories from fat 55%; fat 6.8g; saturated fat 4.3g; mono fat 1.9g; poly fat 0.2g; protein 6.8g; carbohydrates 5.8g; fiber 0.1g; cholesterol 22mg; iron 0.3mg; sodium 144mg; calcium 203mg.
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