CHEESE SAUCE FOR BROCCOLI OR CAULIFLOWER

CHEESE SAUCE FOR BROCCOLI OR CAULIFLOWER image

Number Of Ingredients 7

2 Tablespoons butter
2 Tablespoons flour
1 cup milk (may need a little more)
1-1 1/2 cups grated chedder cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes

Steps:

Melt butter over low heat Add flour to butter and stir to make a paste. Add salt and pepper here too. Keep stirring until gently bubbly and browning, 1-2 minutes. This is called a roux in french cooking and is the basis for many sauces. It is important to learn this technique. This can burn easily so watch and stir with wisk over medium heat, not too low heat or nothing happens, not too hot or it burns. The purpose of this is to cook the flour so the sauce isn't floury tasting. When the roux has browned very slightly add milk and stir with wisk until mixed together well. Continue cooking over med heat and stirring every few minutes while watching carefully (until you have an idea of how fast this cooks). When the mixture begins to bubble (6-8 minutes)it will thicken immediately and then lower heat and add cheese until melted. You can add as much cheese as you like for flavor and consistency. You may need a little more milk if this is too thick. If you do then add more milk before adding cheese and thicken the sauce slightly. Add pepper flakes and pour over steamed vegies