Quick Cheese Sauce
- 1 Tbsp butter
- 2 Tbsp arrowroot (approximate)
- 1 cup milk, preferably 2% or 3.5% milk fat
- 1/2 cup grated cheese such as cheddar or parmesan
- salt and pepper to taste (use white pepper so your sauce isn't full of black specks)
- Melt the butter over medium-high heat, and allow it to just start to brown.
- Whisk the arrowroot in - it should form a thick paste, which then thins up again quickly.
- Gradually whisk in the milk and bring the mix to a simmer or low boil, stirring continuously with the whisk. As the sauce nears the simmering point, it should thicken up and the lumps of arrowroot should disappear.
- Season with salt and pepper.
- Stir in the grated cheese until it melts.
Use this to top steamed vegetables for a cheesy break from the ordinary. If it doesn't thicken, add a bit more arrowroot. If there are lumps (it happens sometimes), put the sauce through a strainer.