Cheese Sauce with White Wine
Serve this elegant cheese sauce over steamed broccoli or asparagus or toss with macaroni or noodles.
5 tablespoons butter
1 teaspoon dry mustard
5 tablespoons all-purpose flour
4 cups whole milk
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
Few drops Tabasco hot pepper sauce
3 1/2 cups grated sharp cheddar cheese
1/2 cup dry white wine
- In a medium-size saucepan, melt butter; remove from heat.
- Add dry mustard and flour and whisk to blend until smooth. Add salt, ground nutmeg, black pepper and Tabasco sauce, mix to blend. Add 1 cup of milk and mix to blend; return to heat. Slowly add the remaining milk, stirring constantly so that the flour mixture does not settle and start to go lumpy.
- Just before the milk starts to boil, add grated cheese in small amounts, stirring constantly. Reduce heat and continue cooking for about 3 minutes longer until mixture comes to just boil and is well blended. Stir in wine and cook for 1 minute longer.
Makes about 8 to 10 servings.