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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is very close to the freezer cheese sauce mix I found in Make-A-Mix by Karine Eliason, Nevade Harward & Madeline Westover. They say it's a nice complement to most vegetables. Try it as a hot dip with raw vegetables. I believe it can be used for just about anything. Ingredients:
3/4 cup all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon ground nutmeg |
3/4 cup butter |
4 cups milk |
4 teaspoons beef bouillon (could use chicken or vegetable, i prefer the better than boullion line) |
2 cups water |
1 cup half-and-half |
4 egg yolks, beaten |
12 ounces cheddar cheese, shredded (3 cups) |
Directions:
1. In a small bowl, combine flour, salt and nutmeg; set aside. In a heavy large saucepan, melt butter over medium heat. Gradually stir in flour mixture, milk, bullion, and water until smooth. Cook and stir until smooth and slightly thickened, about 2 minutes. Remove from heat.
2. In a medium bowl, stir half-and-half into egg yolks. Blend in about half of the hot sauce. Stir egg mixture into remaining sauce. Cook and stir over medium heat about 2 minutes; do not boil. Remove from heat. Stir in cheese until melted. Cool to room temperature.
3. Refrigerate sauce until cooled. Pour serving sizes into freezer containers with tight fitting lids. Leave 1-inch space at top of each container. Attach lids. Label with date and contents. Store in freezer. Use within 6 months.
4. Serving size recommend was 1 1/3 cup (meaning recipe makes 6 servings) but we have a small family and I use 1/2 to 2/3 size servings.
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