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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 67.4
  • Total Fat: 3.7 g
  • Cholesterol: 10.7 mg
  • Sodium: 95.1 mg
  • Total Carbs: 4.6 g
  • Dietary Fiber: 0.3 g
  • Protein: 3.9 g

View full nutritional breakdown of Versatile Cheese Sauce calories by ingredient
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Versatile Cheese Sauce

Submitted by: LYNNKSMITH

Introduction

Onion makes this cheese sauce stand apart. It's part cream sauce, part cheese sauce... everything tastes better with sauce! Use this sauce to make Cheesy Scalloped Potatoes or drizzle it on veggies, fish, meatloaf, or poached eggs. Add it to broth and cooked veggies to make Creamy Vegetable Soup. Onion makes this cheese sauce stand apart. It's part cream sauce, part cheese sauce... everything tastes better with sauce! Use this sauce to make Cheesy Scalloped Potatoes or drizzle it on veggies, fish, meatloaf, or poached eggs. Add it to broth and cooked veggies to make Creamy Vegetable Soup.
Number of Servings: 20

Ingredients

    -cup unsalted butter
    1-Tablespoons olive oil
    1-Tablespoon minced garlic
    1-cup diced onion
    2-tablespoons whole wheat flour
    4-cups 1% milk (or skim)
    1-teaspoon black pepper
    2-cups fat-free shredded cheddar cheese
    -cup light parmesan cheese
    Optional Seasonings, add a dash if you dare:
    curry, mustard, hot sauce, or cumin

Tips

For single serving sauces... I buy the stacks of little plastic containers and lids from a restaurant supply store and use them in the fridge or freezer. It's convenient and the number of ounces is printed on the bottom of the container.


Directions

Melt butter in a large saucepot. Add olive oil, garlic, chopped onions and sautee until cooked but not brown.

Stir in flour and pepper until dry lumps have disappeared. Slowly add milk while stirring.

Bring to a slow boil while stirring frequently. Lower heat and simmer until flour is cooked (~5 minutes).

Stir in cheeses until melted and smooth.

Taste and add optional seasonings if desired.

Remove from heat. Cool slightly and blend until smooth using a food processor or blender. The sauce can be thinned with milk, water or broth (as desired).

Reheat on the stove or in the microwave to serve warm, or if using later, cover and let cool on the counter. Refrigerate or freeze in individual containers.

Serving Size:20 -cup servings, or 5 cups






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