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Creamy cheddar cheese sauce served with broccoli, carrots, cucumber, celery and bell peppers

Cheese Sauce for Vegetables

A smooth cheddar sauce for broccoli, cauliflower, carrots and other cooked vegetables, made with butter, flour, milk and freshly grated sharp cheddar.
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Course: Side Dish
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1 1/2 cups freshly grated sharp cheddar cheese
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon garlic powder
  • Fine salt to taste
  • Black pepper to taste

Method
 

  1. Make the roux. Melt the butter in a saucepan over medium-low heat. Whisk in the flour and cook for about 1 minute without letting it brown.
  2. Add the milk. Pour it in gradually while whisking. Continue cooking and whisking until the mixture is smooth and lightly thickened.
  3. Lower the heat. Remove the pan from direct heat or reduce it to very low. Stir in the Dijon and garlic powder.
  4. Add the cheddar gradually. Stir in small handfuls, allowing each addition to melt before adding more. Do not boil the sauce after the cheese goes in.
  5. Season and serve. Taste before adding salt, then add black pepper as desired. Serve warm.

Notes

Cook the butter-and-flour roux for about 1 minute without browning. The source does not specify complete preparation, cooking or total times. Keep the heat gentle and do not boil after adding the cheddar.