Basic cheese sauces have been around for ages. The most basic of them is actually one of the 5 “Mother Sauces” from which all other sauces derive…a Bechamel. The Bechamel is a roux based sauce that’s whisked with milk (or other dairy) to create a white sauce. Often it’s seasoned with nothing more than salt and pepper (and sometimes stock).
This cheese sauce is a variation of Bechamel in which I add cheese and stock to create a great Cheese Sauce!
Use this recipe as a dip, or on sandwiches like the Philly Cheesesteak.
Sauce: Cheese Sauce
- 1/2 cup Melted Butter
- 1/2 cup All-Purpose Flour
- 1 quart Whole Milk
- 1/2 lb Shredded Cheddar Cheese
- 1/2 lb Smoked Gouda shredded
- 1 TT Salt and Pepper
Heat butter in sauce pot.
Whisk in flour to create a ‘roux’.
Cook until roux becomes frothy.
Add milk. Bring to boil.
Reduce to simmer and stir in cheese.
Continue to stir until all cheese has melted.
Season with salt and pepper.