|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now TOP SELLERS
Cook'n Recipe Software $39.95 
Cook'n with Betty Crocker $29.95
CONTACT US
• Contact Info |
       |
|
 |
Cheese Sauce |
|
Serves: 24 Yield: 8 cupsUse to top steamed vegetables, for homemade macaroni and cheese, fondue, or as a hot dip for raw vegetables. 3/4 cup all-purpose flour 1 1/2 teaspoons salt 1/4 teaspoon nutmeg 3/4 cup butter or margarine 4 cups milk 2 cups condensed chicken broth 1 cup half and half 4 eggs yolks, beaten 3 cups shredded cheddar cheese Organize your recipes and simplify meal planning...Download the Cook'n Recipe Organizer for FREE!
In a small bowl, combine flour, salt, and nutmeg; set aside. In a large saucepan, melt butter. Gradually stir in flour mixture, milk, and chicken broth until smooth. Cook and stir until slightly thickened, about 2 minutes. Remove from heat. In a medium bowl, stir half-and-half into egg yolks. Blend in about half of the hot sauce to warm up the egg mixture. 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. Chill sauce until completely cool. Pour into freezer containers or bags, leaving 1-inch head space at top. Label and freeze for up to 6 months. When ready to use, thaw and heat, stirring, over medium heat until heated through. To use for fondue, add 1/4 teaspoon dry mustard and a pinch of garlic powder to 3 cups cheese sauce. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
|
|
Cook'n is Also Available At: 
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2004 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |