This is a simple cheddar cheese sauce with a bit of kick due to the addition of an optional small amount of hot sauce. It is a nice addition to steamed broccoli and/or cauliflower. It is also quite suitable for use with other types of food. You can substitute part or all of the cheese with other types of cheese, like Swiss, provolone, mozzarella, American, Pepper Jack, etc. Simply decide what you like best, singly or in combination.
I made the sauce and modified it with the addition of white wine and an extra 1/4 cup of grated cheddar cheese. The sauce is so simple to make and so easy to modify that you can use it as is or make changes. For example, instead of hot sauce you might try Worcestershire sauce or soy sauce. If you happen to have Shaoxing wine you might use a tablespoon or two of that instead of Pinot Grigio, etc. If I were using this sauce with seafood I might use some Old Bay® seasoning.
Ingredients:
2 tbsp. of butter
2 tbsp. of flour
1/2 cup of milk
1/2 cup of heavy cream
1/4 cup of Pinot Grigio or Chardonnay wine
1/2 teaspoon of salt
1/4 tsp. of white pepper
1/2 tsp. of Texas Pete's® (or other) Hot Sauce (optional)
2 (or a bit more) cups of grated extra sharp white cheddar cheese
Directions:
Melt the butter in a one quart saucepan over medium heat.
Whisk the flour into the butter until smooth, then cook while whisking for one minute to create a roux.
Pour the milk and cream into the roux, plus the salt and white pepper, and whisk to combine.
Add the (optional) Texas Pete's® Hot Sauce (or other seasoning[s]).
Cook and stir until the mixture thickens, about 3 minutes, then reduce the heat to low.
Add the wine and stir until well mixed.
Add the cheddar cheese 1/2 cup at a time and stir until the cheese is melted, etc. This will take about 3 minutes.
Pour the sauce generously over steamed broccoli and/or cauliflower (or other food of your choice).
Serve hot.