BASIC CHEESE SAUCE

MAKES ABOUT 1-1/2 CUPS

This recipe is for a basic cheese sauce that uses a bechamel, or white sauce as the base. It can be used in many preparations, such as vegetable gratins, and in place of salty condensed cheese soups called for in other recipes. It can be made in any amount, being careful to adjust the ingredients accordingly.

INGREDIENTS

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup milk

1 cup shredded cheese, such as cheddar or swiss

Salt and pepper to taste

Melt the butter in a medium saucepan over medium heat. Stir in the flour, being sure to combine it with the butter very well, to make a roux. Let cook, stirring constantly, for about 2 minutes. Do not let it darken. Gradually add the milk, about 1/4 cup at a time, whisking or stirring vigorously to incorporate. Cook over medium-low heat, stirring often, until thickened and just starting to boil, about 10 to 15 minutes. Add the cheese and stir until melted. Taste for seasoning and add salt and pepper as desired.

Notes: For a thinner sauce, add a little more milk. For a milder cheese flavor, add less cheese. Add other seasonings as desired.

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