Ingredients

Method

1. Melt the butter in a saucepan. Add the flour and whisk together over medium heat for 2–3 minutes, to make a white roux. Do not allow to brown. Remove from heat and allow to cool nearly to room temperature.
2. Gradually add hot heavy whipping cream to the roux, whisking to combine. This will also work with a hot roux and room temperature heavy cream or milk.
3. Add the salt, cheese, and mustard, then heat till just simmering and cheese has melted.

Notes

• If desired, you may bring the sauce to a boil; once the cheese sauce has come to a boil, lower the heat to low and very slowly simmer for about 45 minutes. Stir it every so often to avoid sticking to the bottom (a whisk is appropriate here).
• Do not allow the sauce to brown.
• The longer the sauce is simmered, the smoother it becomes due to the cooking and swelling of the starch grains.

Categories

• Recipes for sauces and condiments
• Recipes using cheddar
• Boiled recipes
• Kosher recipes
• Recipes using butter
• Recipes using low-moisture mozzarella
• Recipes using cream cheese
• Recipes using wheat flour
• Recipes using whole milk
• Recipes using prepared mustard