Cheese Sauce for Vegetables

Preparation info

  • Difficulty


  • About

    1 cup


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About

This is a very simple and very good recipe for a thin cheese sauce to be served over vegetables.


  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 cup milk (or use ¾ cup milk and ¼ cup heavy cream)
  • teaspoon nutmeg or to taste
  • teaspoon cayenne pepper or to taste
  • ¾ cup grated sharp Cheddar cheese
  • Salt and freshly ground pepper to taste


  1. Heat the butter in a 3- or 4-cup saucepan and when butter is melted add the flour. Stir with a wire whisk and when blended add the liquid, stirring vigorously and constantly. Add the salt, pepper, nutmeg, and cayenne.

  2. Cook, stirring occasionally, for about 5 minutes or longer.

  3. Remove the sauce from the heat and stir in the grated cheese. Serve hot over cooked cauliflower, asparagus, or other suitable vegetables.