Snappy Cheddar Sauce (Printable)
Creamy, tangy cheese sauce with Dijon mustard and hot sauce, ready in 20 minutes.
# What You'll Need:
→ Dairy
01 - 2 cups sharp cheddar cheese, shredded
02 - 1 cup whole milk
03 - 2 tablespoons unsalted butter
→ Pantry
04 - 2 tablespoons all-purpose flour
05 - 1 teaspoon Dijon mustard
06 - 1/2 teaspoon hot sauce
07 - 1/4 teaspoon garlic powder
08 - 1/4 teaspoon cayenne pepper
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
# How to Make It:
01 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly, for about 1 minute until a smooth paste forms.
02 - Gradually whisk in milk, ensuring no lumps remain. Bring to a gentle simmer and cook for 2-3 minutes until mixture thickens slightly.
03 - Reduce heat to low. Add Dijon mustard, hot sauce, garlic powder, cayenne pepper (if using), salt, and black pepper. Stir until well incorporated.
04 - Gradually add shredded cheddar cheese, stirring constantly until completely melted and sauce is smooth and creamy.
05 - Taste and adjust seasoning as needed. Serve immediately over vegetables, nachos, or baked potatoes.
# Expert Advice:
01 -
- It comes together in under twenty minutes but tastes like it simmered all afternoon
- The sharp cheddar and slight heat create that addictive quality where you keep wanting just one more bite
02 -
- Once the cheese is added, keep the heat low or the sauce can separate and turn grainy
- Preshredded cheese contains anti-caking agents that prevent smooth melting, so grate it yourself
03 -
- Grate your cheese while the milk is heating to save precious minutes
- Have all your spices measured and ready before you start the roux