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

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.

How to Make It

Step 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.

Step 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.

Ratings & Reviews

This is not a cheese sauce.

April 09, 2016
This is going to be watery; very watery. Adding water, which comprises 80+ percent of low fat/no fat milk, to flour and expect to make a roux, béchamel or mornay sauce is like mixing sand and water and expecting to make mortar. Putting whole peppercorns into anything that cooks for only 5 minutes, is useless. Use white pepper instead.