Snappy Cheddar Sauce (Printable)
Creamy, tangy cheddar sauce with subtle spice, ready in 15 minutes. Perfect for drizzling over vegetables, nachos, or baked potatoes.
# What You Need:
→ Dairy
01 - 2 cups sharp cheddar cheese, freshly grated
02 - 1 cup whole milk
03 - 2 tablespoons unsalted butter
→ Pantry
04 - 2 tablespoons all-purpose flour
05 - 1 teaspoon Dijon mustard
06 - 1/2 teaspoon hot sauce
07 - 1/4 teaspoon garlic powder
08 - 1/4 teaspoon cayenne pepper
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon freshly ground black pepper
# Steps:
01 - Melt butter in a medium saucepan over medium heat. Add flour and whisk constantly for 1 minute to form a roux, taking care not to let it brown.
02 - Gradually whisk in the milk. Cook, stirring frequently, until mixture thickens and just reaches a simmer, approximately 2 to 3 minutes.
03 - Reduce heat to low. Add Dijon mustard, hot sauce, garlic powder, cayenne, salt, and pepper. Stir thoroughly to combine all seasonings.
04 - Add grated cheddar cheese a handful at a time, whisking until completely smooth and melted before adding more. Continue until all cheese is incorporated.
05 - Once sauce is completely smooth, taste and adjust seasoning as desired. Serve immediately while hot for best consistency.
# Expert Hints:
01 -
- It comes together in about 15 minutes but tastes like you spent all day simmering something special
- The sharp cheddar and kick of heat make everything taste better, from broccoli to baked potatoes
- Once you master the basic technique, you will never need another cheese sauce recipe again
02 -
- Adding the cheese too quickly or over high heat will cause the sauce to separate and turn into an oily, grainy mess
- If your sauce gets too thick, you can thin it back out with a splash of warm milk, whisking constantly
03 -
- Grate your cheese from a block rather than buying pre-shredded, the texture difference is remarkable
- Have all your ingredients measured and ready before you start, once you begin making the roux you need to move quickly