Cheese sauce is such a versatile dish. It is an element of eggs Florentine, you can have it over fish, it's delicious over cauliflour and pasta, or any number of ways! (It's also pretty easy to make.) We usually base the sauce on cheddar blended with gouda and/or some swiss for flavour effects. Too much swiss will make the sauce very grainy as will any older cheese. We don't use salt in this recipe since the cheese is normally salty enough.
There are many Cheese Sauce Recipes around. This one is simple!
Updated April 22, 2005

This recipe makes enough for about 4 serving - depending upon how much sauce you like on your food.
Made too much? Don't worry ... cheese sauces refrigerate wonderfully and, when stored at appropriately cool temperatures can be used several days later. It may, however, require a little thinning.

To make this recipe you will need:
a sauce pan
a teaspoon
a wooden spoon
a cooking knife

The required ingredients are:
2 cups diced cheese
just enough milk to cover the cheese in your sauce pan
2 1/2 heaping teaspoons corn starch
1/4 cup milk
pepper to taste

Method:
*Mix the corn starch and 1/4 cup milk to fully dissolve the starch.

*Put the cheese in the sauce pan and add enough milk to just, barely cover the cheese. Add the balance of ingredients and set the stove to medium-low heat (between 2 and 3 on a "1 to 9" dial on your stove).

*Stir the sauce constantly while heating. You will see the cheese turn to a big lump in the milk but keep stirring - it will break down and become sauce.

*If the sauce is a too thick - thin it with a little milk. Add very little at a time since thinning goes MUCH quicker than thickening.

Cheese Sauce TIPs: You can flavour your sauce with (very) little garlic or some chopped chives or any herb (or other falvouring you favour). What ever you add, don't forget... Put it into the pot right at the start of the cooking cycle!



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