Ingredients for Cheddar Cheese Sauce With A Bechamel Base
- 4 tablespoons (1/2 stick) clarified butter
- 1/4 cup bread flour
- 4 cups whole milk
- 1 small onion, studded with 1 clove
- Clove
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon white pepper
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon dry mustard
- 1 teaspoon Worcestershire sauce
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How to Make Cheddar Cheese Sauce With A Bechamel Base
- **Make the Béchamel:** In a medium saucepan, melt 4 tablespoons of clarified butter over medium-low heat.
- **Create the Roux:** Whisk in 1/4 cup of bread flour and cook, stirring constantly, until the mixture is a light cream color (about 1 minute).
- **Cool Slightly:** Remove from heat and let cool for a few minutes.
- **Scald the Milk:** In a separate saucepan, heat 4 cups of whole milk until just simmering (do not boil).
- **Combine:** Gradually whisk the hot milk into the roux, ensuring no lumps form.
- **Simmer:** Bring the sauce to a gentle boil, whisking constantly. Reduce heat to low and simmer.
- **Infuse Flavors:** Stud 1 small onion with 1 clove and add it to the sauce along with 1 bay leaf. Simmer for at least 15 minutes, stirring occasionally.
- **Season:** Season lightly with 1/2 teaspoon salt, 1/4 teaspoon nutmeg, and 1/4 teaspoon white pepper.
- **Strain:** Strain the sauce through a fine-mesh sieve to remove the onion and bay leaf.
- **Prevent Skin Formation:** Press plastic wrap directly onto the surface of the sauce to prevent a skin from forming.
- **Cool & Store (Optional):** Cool completely in an ice bath and store in freezer-safe bags for later use, OR keep warm over a double boiler for immediate use.
- **Make the Cheddar Sauce:** To 1 quart of the cooled béchamel, add 2 cups of shredded cheddar cheese, 1 teaspoon of dry mustard, and 1 teaspoon of Worcestershire sauce.
- **Melt Cheese:** Whisk over low heat until the cheese is melted and the sauce is smooth and creamy.
Nutrition Information (Approximate per serving)
Sodium
83 g
Sugar
16g
Fat
496g
Carbs
32g
