Rosehurst Cheddar Cheese Sauce

An amazing make ahead cheese sauce that is perfect for any special brunch! Some guests use it for scones, others like it dolloped on omelets. Any way you scoop it, this easy smoked cheese gooeyness can stay in the fridge for up to two weeks in a tightly sealed glass jar.


Makes: 8 medium mason jars Takes: 20 minutes


8 tablespoons butter

1/2 cup flour or gluten free

4 cups warm milk

16 ounces grated smoked cheddar cheese

MELT butter in large heavy-bottomed saucepan over medium heat. Whisk in flour a little at a time until well blended. Continue stirring for a minute or two longer until it starts to bubble and just ever so slightly brown. Do not walk away!

WHISK in milk and continue stirring until sauce is thickened but do not boil. Add cheese, stirring until melted and blended

NOTES : I make this cheese sauce in a big batch because it keeps in the fridge for at least a week. Using gluten free flour to thicken makes this recipe more versatile...great on warm bread but also tossed with steamed vegetables, poured over corn chips or used as a dip.

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