Autumn Cheese Sauce

Okay, cheese sauce is good any time of the year.

Autumn cheese sauce

However, the change of season leaves me craving the lightness of summer as well as the warmth of winter. What to do, oh what to do…


I’ve added a sprinkle of this, a dash of that and a little bit of hope and luck to my cheese sauce recipe.

It’s like lemony, fragrant velvet on your tongue. Fo’sho.

Autumn Cheese Sauce

1 tbs butter
1 tbs flour
1 cup of warm milk
1 cup of grated cheddar
1 tsp cumin
1 tsp white pepper
Juice of 1 lemon
rind of 1 lemon
A handful of fresh basil leaves

autumn cheese sauce

Melt the butter in a saucepan. Once its liquid, add flour and mix into a roux. When it forms a ball, cook for about a minute or so on a medium heat.

Remove the pot from the heat and add a bit of the liquid. Mix quickly to form a thick paste. Return the pot to a medium to low heat. Add the milk little by little until the sauce is the consistency you desire. Use a whisk to deal with any pesky lumps.

Add cheese and stir with a wooden spoon. One combined and melted, add cumin, pepper, juice and rind. Stir. Add basil leaves whole and leave to stand for a few minutes.

Remove basil leaves before serving with you meal… say a crumbed chicken breast, juicy steak or as I like to enjoy it – with a big piece of crusty bread!

Leave a comment

Filed under Uncategorized

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s