Search for anything:

Zippy Cheese Sauce For Vegetables

vegetables, cheese, sauces

1 tablespoon all-purpose flour
1 cup milk
3/4 cup shredded light old Cheddar cheese
1/2 teaspoon Dijon mustard
1/4 teaspoon pepper

Dress up 4 cups cooked broccoli, cauliflower, broccoflower or Brussels sprouts with this velvety sauce. The result is thick and creamy, but the fat has been cut in half. In small bowl, whisk together flour and 2 tablespoons of the milk until smooth; set aside. In saucepan, heat remaining milk over medium heat just until steaming and bubbles form around edge; whisk in flour mixture in steady stream. Cook, whisking constantly, for about 5 minutes or until thickened to consistency of light cream. Remove from heat; whisk in cheese, mustard and pepper until cheese is melted and sauce is smooth. (Can be covered and refrigerated for up to 2 days.)

Contributor: Canadian Living - October, 1997

Yield: about 1 cup

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU