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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Serve hot over lightly cooked vegetables, chicken or fish. Makes about 1 1/2 cups. Ingredients:
3 ounces cheddar cheese |
2 tablespoons butter |
2 tablespoons all-purpose flour |
1/2 cup milk |
1/2 cup milk or 1/2 cup vegetable cooking water |
1/2 teaspoon prepared mustard |
1 teaspoon instant chicken bouillon granules or 1 crumbled chicken bouillon cube |
3 -4 drops hot pepper sauce |
1/4 cup dry sherry |
Directions:
1. Grate cheese to equal 3/4 cup; set aside. In a small heavy-based saucepan, melt butter. Add flour and stir continuously over medium heat until bubbly. Combine milk with vegetable water, if using, or additional milk. Using a whisk, gradually pour into saucepan.
2. Use a wire whisk to combine into a creamy sauce. Add rest of ingredients except the cheese, and stir gently until sauce boils and thickens.
3. Add cheese, stir until melted through.
4. Transfer to a gravy boat and serve hot.
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