How do u make perfect cheese sauce
Hi, we reccommend that you use recipe directories from trusted sources, like www.food52.com (the host for foodpickle, or epicurious.com. Use foodpickle when you have a question or need substitution advice. Our recipes are in U.S. measurements. There are lots of types of cheese sauce, I don't know which type you are looking for. For what application.
We learned the 2/2/1 ratio in home ec class in the 1970s for a medium white sauce. 2 tablespoons butter, 2 tablespoons flour to 1 cup milk. Melt the butter, stir in flour, cook for a minute, add the milk. Stir and cook until bubbly and thickened. Remove from heat. Add cheese and seasonings and stir until melted and blended. For example 1 to 2 cups shredded cheddar. Salt and pepper, dash of hot pepper sauce, dry mustard, Worcestershire sauce. Did anyone else learn this in home ec?
Please enter a valid email address.
Well played. You deserve a cookie.
To thank you for being a friend
Free Shipping – This Weekend Only!
Who Will Win Our Bake Off?
A Genius No-Cook French Tomato Sauce Recipe
How—and Why—Did Fruitcake Become a Slur?
French Food, Unbuttoned
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)