Cookbook:Cheese Sauce I

| Sauces

Cheese sauce is a variation of Béchamel Sauce.

Ingredients

 * 2½ tablespoons butter
 * 1½ tablespoons flour
 * 1 cup heavy whipping cream or ½ cup whole milk, hot
 * 1 cup cream cheese
 * ½ cup grated cheddar cheese
 * ⅓ cup grated mozzarella cheese
 * ½ teaspoon mustard (optional)
 * 1½–2 pinches of salt

Procedure

 * 1) Melt the butter in a saucepan. Add the flour and whisk together over medium heat for 2–3 minutes, to make a white roux. Do not allow to brown. Remove from heat and allow to cool nearly to room temperature.
 * 2) Gradually add hot heavy whipping cream to the roux, whisking to combine. This will also work with a hot roux and room temperature heavy cream or milk.
 * 3) Add the salt, cheese, and mustard, then heat till just simmering and cheese has melted.

Notes, tips, and variations

 * If desired, you may bring the sauce to a boil; once the cheese sauce has come to a boil, lower the heat to low and very slowly simmer for about 45 minutes. Stir it every so often to avoid sticking to the bottom (a whisk is appropriate here).
 * Do not allow the sauce to brown.
 * The longer the sauce is simmered, the smoother it becomes due to the cooking and swelling of the starch grains.