Economical White Cheese Sauce

White sauce, or Béchamel, is the base for many sauces, and is simple to make. Add cheese (Mornay Sauce), and use in homemade Macaroni and Cheese - it can't be beat! Estimated cost: $2.00 for about three cups of sauce.

1/2 stick (1/4 cup) butter
1/4 cup flour
2-4 cups liquid (depending on consistancy desired), use milk, cream, or a mixture
2 cup shredded or diced white cheese*

Make a roux with the butter and flour by melting the butter in a saucepan over low heat, and stirring in the flour. Slightly cook, stirring constantly, being careful not to burn the flour, but rather to cook out the raw flour's taste. Immediately whisk in the milk, and increase heat, whisking until sauce boils. Lower heat and simmer, stirring often, until sauce thickens slightly. Stir in cheese until melted.

*experiment with a wide range of cheeses, but the best sauce is made using a cheese that melts well, and my favorites are white American, colby and/or pepperjack cheeses. The classic cheeses to use are half Gruyère and half Parmesan cheese.

No comments:

Post a Comment

See All Recipes Labeled: