Cheese Sauce

One of my best foodie memories is my mother’s cheese sauce, usually served over cauliflower (broccoli came later). It’s easy and delicious, and takes cauliflower or broccoli or asparagus (on toast, even) to a whole new level.

INGREDIENTS

2 tbsp butter
2 tbsp all-purpose flour
Pinch of salt
1 cup whole milk
1-3/4 cup grated sharp cheddar cheese

DIRECTIONS

In sauce pan (1-1/2 – 2 quarts size will work), melt the butter over low heat
Once the butter has melted, add the flour and salt, and stir to combine into a smooth roux
Add the milk, whisk to combine, and increase the heat to medium.
Stir the milk and roux mixture until it starts to thicken, then add the cheese.
Continue whisking until the cheese is melted and fully incorporated.
Serve soon, as it will continue to firm up. You can ‘revive it’ over low heat and by adding a bit of milk.

NOTES

Sharp cheddar is what I remember, but you can use other cheeses as well. Gruyere comes to mind as a great alternative.

If cheesy fries are your thing, this sauce will work well there, for sure.