Recipes
Creamy Cheese Sauce

Creamy Cheese Sauce

Name: Creamy Cheese Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 portions
Ingredients: 40 g butter; 30 g plain flour; 400 ml milk; 200 g cheddar cheese; 100 g edam cheese; 1 teaspoon dijon mustard; 1 pinch hot paprika; salt; ground pepper

Jakub SýkoraCheesyAmerican Cuisine x se líbilo

Cheese sauce made from cheddar and milk is a thick, velvety smooth dip you can put together in twenty minutes. It starts with a buttery roux, into which you gradually stir grated cheddar and a little edam, so the sauce turns glossy and stretchy without a single lump. A pinch of hot paprika and a spoon of Dijon mustard give it a gentle, tingling warmth. It tastes best still warm, poured over nachos, fries or baked broccoli straight from the ladle.

Příprava: 10min

Vaření: 10min

CELKOVÝ ČAS: 20min

Step by step process

Béchamel base

1
In a saucepan over low heat, melt the butter and stir in the plain flour. Stirring constantly, let the pale roux bubble for a moment so the raw flour taste disappears and the cheese sauce later holds together nicely.
2
Gradually pour in the lukewarm milk in small additions, whisking the base steadily so the flour blends smoothly with the liquid. Cook until it thickens and coats the back of a spoon, with no lumps left behind.

Cheese and seasoning

3
Turn the heat down to the lowest setting. Add the grated cheddar together with the edam a handful at a time, letting each batch melt completely before adding the next, so it stays glossy and velvety.
4
Season the mixture with Dijon mustard and a pinch of ground hot paprika for a gently spicy note. Finally, salt and pepper it to your taste.
5
Serve right away, while it is warm and pours smoothly from the ladle. It is great with nachos, crispy fries and baked broccoli, and works just as well over roast potatoes.