Cheddar Cheese Sauce
4 servings

8	ounces clarified unsalted butter
8	ounces bread flour
4	quarts milk
1	peeled onion
1	whole clove
1	whole bay leaf
1/4	teaspoon kosher salt
1/8	teaspoon freshly grated nutmeg
1/4	teaspoon freshly ground white pepper
2	cups finely grated cheddar cheese
1/2	teaspoon dry mustard
2	teaspoons Worcestershire sauce
 
Melt butter in a large skillet over low heat.  Add the flour and whisk to make a 
white roux.  Remove from heat to cool slightly.  Scald the milk in a saucepan, 
over medium heat.  Gradually beat the scalded milk into the roux.  Place over 
medium heat.  Heat and stir to a boil.  Reduce heat to a simmer.  Impale the bay 
leaf to the onion with the clove and add to the sauce.  Simmer for 15-30 
minutes, stirring often.  Add grated cheese, dry mustard, and worcestershire 
sauce.   Add hot milk as needed to adjust the consistency.  Season very lightly 
with salt, nutmeg, and white pepper.  Strain through a chinois or cheesecloth.  
Top with melted butter to keep a skin from forming.  Keep warm in a bain marie 
or cool quickly in ice or a vented water bath and chill.  Serve warm.

Nutrition Facts
Amount Per Serving: Calories 1475 - Calories from Fat 888
Percent Total Calories From: Fat 60%, Protein 15%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 99g, Saturated Fat 61g, 
Cholesterol 316mg, Sodium 991mg, Total Carbohydrate 92g, Dietary Fiber 1g, 
Sugars 0g, Protein 54g, Vitamin A 3598 units, Vitamin C 13 units, Calcium 0 
units, Iron 4 units 
  
Copyright (c) 1997-2004 Salvatore's Kitchen.