Total Time:5 Mins
Yield: :2 cups
Once you’ve tried Nathalie Dupree’s Cheese Sauce, you’ll never go back to your usual recipe.Her version, made simply with Cheddar, Dijon mustard, milk, and a roux, is delicious atop cooked vegetables, but you can also use it to make macaroni and cheese (just add noodles), or even as a fancy, fondue-like dip for bread.
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 2 ounces Cheddar cheese, grated (about 1/2 cup)
- 1 teaspoon Dijon mustard
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
How to Make It
Melt butter in a medium saucepan over medium. Whisk in flour until combined. Whisk in milk, and cook, whisking constantly, until mixture comes to a boil, about 2 minutes
Remove from heat, and stir in cheese, mustard, salt, and pepper until smooth.
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