Cheese Sauce

1 Review
ADD YOUR REVIEW
Yield
1 1/2 cups (serving size: about 1/4 cup)
April 2000
RECIPE BY Cooking Light

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.

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

Nutritional Information

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

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.

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Ratings & Reviews

This is not a cheese sauce.

Christopher
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.