Monday, October 21, 2013

Cauliflower and Cheese Sauce

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup quality shredded cheese, such as cheddar or Swiss
  • Salt and pepper to taste

Melt the butter in a medium saucepan over medium heat. Stir in the flour, being sure to combine it with the butter very well, to make a roux. Let cook, stirring constantly, for about 2 minutes. Do not let it brown.

Gradually add the milk, about 1/4 cup at a time, whisking or stirring vigorously to incorporate. Cook over medium-low heat, stirring often, until thickened and just starting to boil, about 10 to 15 minutes. Add the cheese off the heat and stir just until melted. Taste for seasoning and add salt and pepper as desired.