Why make this?
There are few things as versatile as a basic cheese sauce, so delicious in all it’s forms! This simple version can be used on pasta, in lasagne, in potato gratin or simply with nacho chips.
Who can eat this?
Vegetarians: Yes, this is already suitable for us veggies. I don’t include parmesan, for this reason, check your cheese for mentions of animal rennet, and you’re good to go.
Celiacs/coeliacs/gluten intolerant: Yes as long as you’re using GF flour.
Tip!
Let’s talk cheese. I find the pre-grated cheese can sometimes lack that flavourful punch, though it is handy for speed on a weeknight. For full-on taste, I’d recommend freshly grating a sharp cheddar. I do buy organic whenever possible.
Ingredients
- 2 tablespoons butter
- 2 tablespoon gluten-free flour
- 4 cups milk(I like unsweetened almond, but you can use dairy if preferred)
- 1 cup freshly grated mature cheddar
- A handful of finely chopped chives(optional)
- Salt and freshly ground black pepper to taste
Instructions
- On your stovetop, melt the butter in a pot.
- Pour in the flour and stir continuously 1 minute. Be careful not to let the mixture darken, keep the heat quite low at this stage. Your roux is now ready.
- Keep the pot on the heat and add about a ¼ cup of milk into the roux. Stir this until absorbed and any lumps have gone.
- Continue to add the milk in small amounts letting it disappear into the sauce before adding the next.
- Now add in 1 cup of cheese and continue to stir until it reaches a nice thick consistency.
- Stir in some chopped chives.
- Add salt and freshly ground black pepper to taste.