Cheddar Cheese Sauce
When it comes to cooking, it doesn’t matter if you’re a professional chef or a home cook, we all need to know some culinary basics like the classic 5 Mother Sauces from French cuisine which will elevate your culinary skills.
The reason they’re called that is because they are the starting point for several secondary sauces also called small sauces. There’s Béchamel, Velouté, Espagnole, Hollandaise and Tomate. So far, I’ve shared a few with you as well as some of their derivative sauces.
When it comes to Béchamel Sauce, it’s probably the easiest of all. It’s made by making a roux with flour & butter, and then thickened with milk. Its secondary sauces are Mornay, Soubise, Écossaise, and Nantua including this one… Cheddar Cheese Sauce!
This sauce is simple and a classic, perfect with steamed vegetables. After the Béchamel Sauce is done, paprika and mustard powder is added. Some like to add Worcestershire sauce… I prefer not to but nothing is stopping you from adding it. Then the star of the “sauce” is thrown into the mixture… the sharp cheddar cheese.
From start to finish, this Cheddar Cheese Sauce only takes 15 minutes and that includes making the mother sauce. When it comes to cheese, you can add others like Monterey Jack, Swiss, Emmental, or a mix of them.
Here’s a little trick when making this sauce. It has to be served warm but in case it’s not used right away, cover it with wax paper, making sure it touches the surface. This will prevent a skin from forming. Keep the sauce on low until ready to serve. If you find it’s not warm enough, remove the wax paper, increase the heat back to medium and whisk until the desired temperature is reached…
This Cheddar Cheese Sauce is amazing on veggies but it can also be used for pasta or fish! I have a lovely fish recipe coming up next year where I use this particular sauce in so stay tuned… If you’re adding some other spices to it, this is delicious on nachos topped with Pickled Jalapeño peppers… yummy!
Bon Appétit!
Here are some other great side dish recipes for you to try…
– Green Beans with Chili-Orange Oil
– Spicy Tropical Salsa
– Mixed Mashed Potatoes
– Veggie Orzo Risotto
– Squash à la Canadienne
– Roasted Rainbow Carrots
and for even more sauce recipes, click on this link… Recipe Category • Sauces & Marinades
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Cheddar Cheese Sauce
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Ingredients
- 1 1/2 cups béchamel sauce see Recipe
- 1/4 tsp. mild paprika
- 1/4 tsp. mustard powder
- 1 1/2 cups sharp Cheddar cheese, grated
Directions
BÉCHAMEL SAUCE
- Make the béchamel sauce recipe.
CHEESE SAUCE
- When the béchamel sauce is done, add paprika and mustard powder to it before stirring in the cheese; whisk until melted.
- Spoon over steamed vegetables and serve immediately (*see footnote).
Notes
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