Snappy Cheddar Sauce (Printable Version)
Rich, tangy cheddar with a kick of spice in just 15 minutes.
# 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 (such as Tabasco), or to taste
07 - 1/4 teaspoon garlic powder
08 - 1/4 teaspoon cayenne pepper (optional, for extra heat)
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon freshly ground black pepper
# How To Make:
01 - Melt the butter in a medium saucepan over medium heat. Add the flour and whisk constantly for about 1 minute to form a smooth roux, taking care not to let it brown.
02 - Gradually whisk in the milk. Cook, stirring frequently, until the mixture thickens and just reaches a simmer, approximately 2–3 minutes.
03 - Reduce the heat to low. Add the Dijon mustard, hot sauce, garlic powder, cayenne (if using), salt, and pepper. Stir thoroughly to combine all seasonings.
04 - Add the grated cheddar cheese one handful at a time, whisking until completely smooth and melted before adding more cheese.
05 - Once all cheese is incorporated and the sauce is silky smooth, taste and adjust seasoning as desired. Serve immediately while hot.
# Expert Advice:
01 -
- Ready in fifteen minutes flat, faster than delivery and infinitely better
- The texture stays impossibly smooth, never separating or turning into a weird clumpy mess
02 -
- Cheese sauces break if overheated, so keep the temperature at its lowest setting once you start adding the cheese
- Room temperature milk incorporates into the roux more smoothly than cold milk straight from the refrigerator
03 -
- Grate your cheese while the milk is warming up to save precious minutes and prevent temptation to use pre-shredded cheese
- Have all your ingredients measured before you start because roux-based sauces wait for no one