Cheese Sauce for Broccoli or Cauliflower

Photo: Antonis Achilleos; Prop Styling: Christine Keely; Food Styling; Tina Bell Stamos
Total Time:
5 Mins
Yield:
2 cups
By Nathalie Dupree and Cynthia Graubert, Mastering the Art of Southern Cooking

Once you’ve tried Nathalie Dupree’s Cheese Sauce, you’ll never go back to your usual recipe.Her version, made simply with Cheddar, Dijon mustard, milk, and a roux, is delicious atop cooked vegetables, but you can also use it to make macaroni and cheese (just add noodles), or even as a fancy, fondue-like dip for bread.

Ingredients

  • 2 tablespoons unsalted butter

  • 2 tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • 2 ounces Cheddar cheese, grated (about 1/2 cup)
  • 1 teaspoon Dijon mustard
  • 3/4 teaspoon kosher salt

  • 1/4 teaspoon black pepper

How to Make It

Step 1

Melt butter in a medium saucepan over medium. Whisk in flour until combined. Whisk in milk, and cook, whisking constantly, until mixture comes to a boil, about 2 minutes

Step 2

Remove from heat, and stir in cheese, mustard, salt, and pepper until smooth.

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