Wednesday, March 16, 2011

What to use instead of Cream of Something Soup: Quick and Easy Cheese Sauce

My mom always made this to drizzle (ok, pour!) over broccoli. I found it to be a great substitute when a recipe calls for "cream of something" soup.

Quick and Easy Cheese Sauce
4 Tbsp butter (half a stick)
1/4 cup flour (I use whole wheat)
2 cup 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).


This post is featured on Real Food Wednesdays

2 comments:

  1. Can you freeze this? How would you reheat it up without burning it? Tabitha

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  2. I'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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