Snappy Cheddar Sauce (Printable)
A smooth, velvety cheddar sauce with mustard and spices for a tangy kick. Ready in 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 or to taste
07 - 1/4 teaspoon garlic powder
08 - 1/4 teaspoon cayenne pepper
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon freshly ground black pepper
# How To Make It:
01 - Melt butter in a medium saucepan over medium heat. Add flour and whisk constantly for 1 minute to form a roux, taking care not to let it brown.
02 - Gradually whisk in the milk. Cook, stirring frequently, until mixture thickens and just reaches a simmer, about 2-3 minutes.
03 - Reduce heat to low. Add Dijon mustard, hot sauce, garlic powder, cayenne, salt, and pepper. Stir until fully incorporated.
04 - Add grated cheddar cheese a handful at a time, whisking until smooth and completely melted before adding more.
05 - Once all cheese is incorporated and sauce is smooth, taste and adjust seasoning as needed. Serve immediately.
# Expert Advice:
01 -
- This sauce transforms everything it touches into something people fight over
- It comes together in fifteen minutes flat but tastes like it simmered all afternoon
02 -
- Never let your roux turn brown or the sauce will have a bitter undertone
- Adding cheese too quickly causes it to seize into an unappealing clumpy mess
03 -
- Grate your cheese from a block for the smoothest possible sauce
- Remove the pan from heat briefly if the sauce starts to separate