Sunday, June 29, 2014

Cheese Sauce

The pretzels I made had enough flavour to be satisfying on their own but when paired with a white cheddar, garlic, and rosemary sauce they were impossible to put down. This sauce was pretty heavy on the garlic so I would skip it as a first date appetizer. It took about 10mins to make and no effort other than grating the cheese.
It is a pretty classic method to get a smooth rich sauce. You start by making a roux, (flour and fat/butter), to thicken the sauce and incorporate milk and cheese for flavour.   
We ate half of it on the pretzels and used the leftovers on broccoli a couple days later.


  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 1 1/2 cups milk
  • 2 cup grated Cheddar
  • 2 cloves garlic
  • Small bunch of rosemary


  1. Blend the garlic pepper and rosemary in a food processor.
  2. Melt butter and add blended ingredients. Cook on low for a couple minutes to soften the garlic. 
  3. Remove from heat and stir in flour and salt. 
  4. Gradually add milk, stirring until well mixed. 
  5. Cook over low heat, stirring constantly, until thickened and smooth. 
  6. Cook for 5 minutes longer; add cheese. 
  7. Stir until smooth and well blended.

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