BASIC CHEESE SAUCE

BASIC CHEESE SAUCE
This easy-to-make sauce is a great binder for casseroles, and it can
also be spooned over cooked cauliflower or broccoli, poached eggs,
chicken breasts, or even fish.

MAKES 2½ CUPS;
REPLACES 2 CANS (10¾ OUNCES EACH) CONDENSED SOUP
4 tablespoons butter
¼ cup all-purpose fl our
½ teaspoon salt
1 pinch cayenne pepper
1/8 teaspoon dry mustard
2 cups hot milk
1 cup shredded Cheddar cheese

1. In a medium saucepan, melt
the butter. Stir in the fl our,
salt, cayenne, and dry mustard
until blended.
2. Whisk in the hot milk, bring
to a boil, lower the heat, and
cook, whisking constantly, until
thickened and smooth. Add the
cheese and stir until smooth.
Use the sauce hot, or cover and
refrigerate until ready to use.