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Ingredients
| clarified butter: 2 fl oz |
| bread flour: 2 oz |
| 2% milk: 4 cups |
| onions: 1/2 (peeled) |
| whole cloves: 1 clove |
| bay leaf: 1/2 |
| salt |
| whole nutmeg |
| white pepper |
| cheddar cheese: 8 oz |
| ground mustard: 1/2 tsp |
| worcestershire sauce: 2 tsp |
Cheddar Cheese Sauce with a Bechamel Base
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
1 serving(s)
Tags
- Make a Bechamel sauce as follows: Heat clarified butter in medium size saucepan.
- Whisk in bread flour and stir and cook over low heat until light cream color, but at least 1 minute.
- Cool slightly.
- In another saucepan, scald the milk.
- Gradually add milk to the roux (flour and butter mixture) beating constantly with whisk.
- Bring sauce to a boil, stirring constantly.
- Reduce heat to a simmer.
- Stick the bay leaf to the onion with the clove.
- Place onion in sauce.
- Simmer at least 15 minutes stirring occasionally.
- Season very lightly with salt, nutmeg and white pepper.
- Strain through a china cap.
- Place plastic wrap on sauce to prevent formation of skin.
- Cool in cold water bath and store in freezer in ziplock bags for later use, or keep warm over warm water bath for use in dishes being currently prepared.
- To 1 qt of this Bechamel Sauce, add the cheddar cheese, dry mustard and worcestershire sauce.
- Whisk over low heat until the cheese is melted and sauce is smooth.