You’ll start by melting Cabot Unsalted Butter in a saucepan over medium heat. This thickens the sauce before the cheese is added to ensure a smooth texture. When making homemade cheese sauce, the key to creamy results is thickening the milk with a mixture of melted butter and flour. And it comes together in just a short amount of time, making it convenient to make even on the busiest of days! Once you’ve tried it out, be sure to share the recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter. It’s also great poured directly over crunchy tortilla chips and served as a dip for soft pretzel bites. Stir really well and serve.Looking for a simply delicious cheddar cheese sauce? Our recipe will liven up everything from broccoli and cauliflower, to baked potatoes and pasta. Just add 1/4 cup of lemon juice, a bunch of fresh chopped basil and fresh ground black pepper. I make this all the time and it’s fantastic with any kind of fish or chicken. This is great with white fish and baked ham. Then when the sauce is finished, add a load of fresh chopped parsley with fresh ground pepper to make a creamy parsley sauce. Use your favourite cheeses for your cheese sauce.Īt the beginning stage when you add the butter to the pan also add a teaspoon of Dijon mustard. This can then be used in pasta dishes like macaroni and cheese. I’ll give you a few ideas to get you started so you don’t feel stuckĪdd 1 1/2 Cups of cheese of your choice (Cheddar & Gouda are good choices) to turn it in to a cheese sauce. Now it’s up to you how you like to use the sauce. Once you have reached this stage, the sauce is done and you can remove it from the heat. You are going to end up with a smooth velvety sauce that coats the back of the spoon quite easily like show here.
You will keep doing this for about 5 minutes until you have added all the milk and you have a smooth sauce like consistency. Instantly when you start pouring, it will start to clump together and form lumps, this is suppose to happen.Ĭontinue pouring about a 1/3 of a cup/80 ml at a time and whisking. Don’t pour too much in at once, probably about a 1/3 of a cup/80 ml.
Okay, so next up we are going to start adding the milk.
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