Craig Claiborne

Cheese Sauce

Preparation info

  • Difficulty

    Easy

  • Yield: about

    1½ cups

    .

Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Ingredients

  • 1½ tablespoons butter
  • 1½ tablespoons flour
  • 1 cup milk
  • ¼ cup heavy cream
  • ½ teaspoon grated nutmeg
  • Dash of cayenne
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • 1 cup grated Cheddar cheese

Method

  1. Melt the butter in a small saucepan and add the flour, stirring with a wire whisk. When blended, add the milk, stirring vigorously with the whisk.
  2. Add the cream, nutmeg, cayenne, salt, and pepper. If the sauce seems too thick, add a little more milk or cream. Bring to the boil and remove from the heat. Immediately add the cheese, stirring until it melts. Reheat but do not boil.

© 1987 Craig Claiborne estate. All rights reserved.