Cheese Sauce: Making It With Broth, A Quick Guide

Cheese sauce is a versatile dish that can be used as a topping for nachos, baked potatoes, or even as a dip for broccoli and other vegetables. It can also be tossed with cooked macaroni for an easy homemade mac and cheese. The base of a cheese sauce typically consists of butter, flour, and milk, which are cooked together to form a roux. This is then combined with shredded cheese, such as cheddar, and seasoned with salt and pepper to taste. To make a lighter version of the sauce, you can substitute milk or cream with chicken broth, which will result in a less rich but still delicious flavour.

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Using broth and milk

To make a cheese sauce with broth and milk, you can start by making a roux, which is a mixture of fat and flour. Begin by melting butter in a saucepan over medium heat. You can use salted or unsalted butter for this recipe. Then, whisk in flour and salt until a paste forms. You can use any kind of flour, but using all-purpose flour and equal parts (by volume) of flour to butter will help thicken the sauce.

Next, slowly add your milk of choice. You can use any percentage of milk, but the higher the fat content, the smoother and creamier your sauce will be. You can also use alternatives such as almond milk, cream, or a combination of milk and cream. Slowly cook and stir the mixture until it is fully incorporated. If you are using broth, you can add it at this stage, slowly incorporating it into the sauce.

Once you have a nice, bubbly, creamy sauce, you can add the cheese. It is best to shred the cheese yourself, as pre-shredded cheese can make the sauce lumpy. However, if you are short on time, it is okay to use pre-shredded cheese. Add the cheese a handful at a time, stirring until it is fully melted and smooth. You can also add spices such as cayenne, salt, and pepper to taste.

Your cheese sauce is now ready to serve! This sauce is very versatile and can be used as a dip for vegetables, a topping for nachos, or mixed with cooked macaroni for mac and cheese.

Thickening with a roux

A roux is a mixture of butter and flour, with the butter acting as a medium for the flour. The starch in the flour is what gives the sauce its thick consistency. When making a roux, it's important to use equal parts butter and flour. For every cup of milk, use 2 tablespoons of butter and 2 tablespoons of all-purpose flour.

To make a roux, start by melting the butter in a saucepan over low heat. Once melted, whisk in the flour until you have a smooth paste. Keep stirring and cooking the mixture for a few minutes to activate the starch granules and thicken the sauce. For a white or light-coloured cheese sauce, cook the roux for about 3 to 5 minutes over low heat so that it stays light in colour. You'll know the roux is ready when it smells slightly nutty and has lost the raw flour taste.

Once the roux is ready, gradually pour in the milk while whisking until the mixture is smooth. You can then add seasonings such as diced or grated onion, a bay leaf, cloves, and nutmeg. Simmer the sauce until it reaches your desired consistency, then strain out the seasonings. If you're short on time, you can simmer the sauce over high heat, but be sure to keep whisking to prevent burning.

After removing the pan from the heat, stir in the grated cheese a handful at a time. If the cheese isn't melting, return the pan to very low heat, but be careful not to let the sauce come to a boil as this will make it grainy. It's best to grate your own cheese when making a cheese sauce, as pre-shredded cheese is often coated to prevent shreds from sticking together, which can cause your sauce to become grainy.

Using cornstarch

Cornstarch is a great alternative to flour for thickening cheese sauce, especially if you want your sauce to be gluten-free. It's also a stronger thickener, so you'll need less of it than you would flour. Cornstarch is also flavourless, so it won't detract from the cheesy taste of your sauce.

Here's a step-by-step guide to making a cheese sauce with cornstarch:

• Combine your grated cheese with cornstarch in a bowl. The cornstarch will prevent the formation of clumps. You can use a variety of cheeses, such as cheddar, mozzarella, Gruyere, Monterey Jack, or Havarti.
• Add milk and place the mixture in a saucepan. You can also add butter.
• Cook on low heat, stirring repeatedly with a whisk to prevent burning.
• After about 5 minutes, the sauce will be thick and melted. If it's too thick, you can add more milk.
• If you want to add extra flavour, you can include spices or ingredients like jalapenos, chilli peppers, sweet peppers, paprika, or garlic powder.

You can also make a lightened-up cheese sauce with chicken broth and cornstarch:

• Combine chicken broth with a pinch of cayenne pepper in a small saucepan and bring to a boil.
• While the broth is heating, whisk together the remaining broth, cornstarch, and Dijon mustard.
• When the broth is boiling, add the cornstarch mixture and boil for about 1 minute or until thickened.
• Turn the heat to low and whisk in light cream cheese.
• When the mixture is smooth, whisk in shredded cheddar cheese.

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Adding cheese

The type of cheese you use is important. It is recommended to use full-fat cheese and start with a block of cheese that you shred yourself. The anti-caking additives in bagged, pre-shredded cheese can make your sauce lumpy. However, some recipes do state that it is okay to use pre-shredded cheese.

When adding the cheese, first create a roux by melting butter in a saucepan over medium heat and whisking in flour until you get a lightly golden paste. Then, slowly add milk, being careful to whisk out any lumps as they form, and stir until you have a nice bubbly, creamy sauce. Once the sauce is thickened, turn off the heat and add the cheese a handful at a time. You can also add spices like cayenne, salt, and pepper to taste.

If you are using broth instead of milk, the process is similar. In a small saucepan, combine broth with any spices you want to include, such as cayenne pepper. Bring to a boil. While the broth is heating, whisk together a smaller amount of broth with cornstarch and any other ingredients, such as Dijon mustard. When it comes to a boil, add the cornstarch mixture and boil until thickened. Then, turn the heat to low and whisk in the cheese.

You can use a variety of cheeses, including cheddar, Swiss, emantle, and parmesan.

Seasoning

A basic cheese sauce recipe consists of butter, flour, milk, and cheese. However, you can season it with salt, pepper, and other seasonings of your choice to elevate the flavour. Here are some tips and suggestions for seasoning your cheese sauce:

Salt and Pepper

Start with a base of salt and pepper to taste. You can add these seasonings in small quantities and adjust as needed. For example, one recipe suggests starting with 1 teaspoon of salt and 1/4 teaspoon of pepper for 2 cups of cheese sauce.

Cayenne Pepper

For a spicy kick, cayenne pepper is a great option. You can add it to taste, depending on your desired level of spiciness. Cayenne will add a nice warmth to your cheese sauce without being too overpowering.

Chili Peppers

If you want to turn up the heat even more, consider adding chili peppers. Fresh or dried chili peppers can be diced and stirred into your cheese sauce. This will give it a nice spicy and aromatic flavour.

Diced Green Chiles

For a milder spicy note, you can add a 4-ounce can of diced green chiles to your sauce. Drain the chiles before adding them, and make sure your sauce is nice and hot before serving, as the chiles might cool it down a bit.

Hot Sauce

If you like your food extra spicy, you can add a drizzle of your favourite hot sauce to the cheese sauce. This will give it a nice kick and a tangy flavour.

Taco Seasoning or Chili Powder

For a nacho cheese sauce flavour, you can add 1/2 to 1 teaspoon of taco seasoning or chili powder. This will give your sauce a nice, spicy kick and a deep red colour.

Feel free to experiment with different combinations of seasonings and spices to find your perfect cheese sauce flavour. You can also try adding other ingredients like diced jalapeños, paprika, or even some grated garlic for a more complex flavour profile.

Frequently asked questions