Quick and Easy Cheese Sauce
4 Tbsp butter (half a stick)
1/4 cup flour (I use sprouted whole wheat - those are the brown specks in the picture)
2 cups milk (use about half as much if you want it the consistency of condensed soup)
cubed or shredded cheese to taste (I usually use cheddar or colby)
In a small saucepan, melt butter. Turn off heat and stir in flour until smooth. Add milk and heat until thick; add cheese chunks and stir until melted.
If you don't want the cheese flavor, just leave out the cheese chunks - this is your basic white sauce (roux).
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Can you freeze this? How would you reheat it up without burning it? Tabitha
ReplyDeleteI'm not sure if it would separate if you tried to freeze it. You'd have to reheat it very gently if you didn't want to burn it. Of course if you're using it in a casserole or something, you could just thaw it and mix it in.
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