This is the base to just about any sauce. Cheese Sauce, Mustard Sauce, sausage gravy and so forth. The deal is to use equal amounts of fat and flour to form a paste. You could use sausage grease or bacon grease instead of butter if making sausage gravy.
Melt the butter in a medium sauce pan over medium heat. Add the garlic and sauté for about a minute. Add the flour and stir. Add the salt and pepper to taste but start with about a 1/4 tsp of each. Cook the flour mixture for 2-3 minutes while stirring constantly.
Remove the flour mixture from the heat. Slowly add the milk while stirring until the flour mixture and mild are completely combined, ensure there are no lumps. Return to medium to medium low heat and stir constantly for 4-5 minutes until sauce begins to thicken. Do NOT boil.
Your rue is done. Use it immediately for whatever sauce or gravy you want to make.
Note, the longer you cook the flour mixture before adding the milk the more brown the rue will become, this is okay pending what you are using the rue for, just do not burn it.
Add your choice of shredded cheese, it is best to NOT use preshredded bagged cheese, about 1-1.5 cups to your taste a bit at a time. Add the nutmeg and/or ground mustard while stirring in the cheese.
If you are making sausage gravy add the crumbled sausage now and continue to heat and stir until desired thickness.
Originally Submitted
8/8/2017
0 Out of 5 from
0 reviews
You can add this Rue for Cheese Sauce recipe to your own private DesktopCookbook.
