Friday, June 27, 2008

Cheese sauce

2 tbsp butter or vegetable oil
3 tbsp flour
22oz-3 cups milk
1/2 bay leaf
4 oz. American cheese, grated
4 oz. cheddar cheese, grated
1/2 tsp dry mustard
1/2 tsp Worcestershire sauce
few drops tabasco sauce
salt to taste

Combine flour and butter in small saucepan, melt, make a "white roux" (shorter cooking time than a blond or brown roux). Add half the milk, turn up heat to low simmer, stir frequently, make sure roux mixes evenly and doesn't stick in corners. After it thickens a bit, add the rest of the milk, simmer 15-20 minutes.

Turn sauce to low, start sprinkling American cheese in, constantly stirring, until it's all incorporated. Turn off burner and do the same with cheddar. Stir in seasonings, adjust to taste.

Source: Thanksgiving Dinner class, PA Culinary Institute, Chef Don Hutchins, 11/12/06
Dan's notes: You can tinker with the cheese choice. American is very soft and processed, so you can add it with the sauce on low; cheddar is a little harder, so add it bit by bit. If the sauce is too hot, it'll all coagulate.

No comments: