Quality White Cheese Sauce
- 2 tbsp of butter or margarine
- 2 tbsp of white flour or whole wheat flour
- 2 - 3 cups of milk - any kind is fine
- salt - to taste.
- pepper - to taste.
- 1/4 cup of grated onion.
- 2 - 3 cups of grated cheese - preferentially Parmesan, or a cheese that doesn't burn.
* Use a spoon with a wooden handle to prevent accidental burns.
- Add 2 tbsp of butter or margarine to a heated saucepan, and melt thoroughly.
- When the butter is melted completely, add the flour, stiring constantly until the flour absorbs all of butter. The flour is what thickens the sauce.
- Remove the saucepan from the flame and add the milk, stirring constantly. Removing it from the flame prevents lumps from forming. It also prevents the mixture sticking to the base of the pan.
- Place the saucepan on the flame, making sure to stir continuously. When the mixture starts to thicken, add the seasonings - salt, pepper, onion and any others that you choose.
- Allow these to cook, before adding the cheese. Add it in 2 - 3 parts, to prevent it from sticking and lumping together in the mixture.
To Make Cheese Dip
- Reduce the milk by 1 cup.
- Add 1 cup of sour cream.
** Using a variety of cheeses adds flavour to the sauce.
*** For some added heat, try adding Cayenne as one of the seasonings, or add some Colby Jack Cheese.