Recipes

Cheese Sauce

Approx. Yield: 2 Quarts

1 lb. Sharp cheddar cheese (grated)
2 tsp. Colman's Mustard
2 tsp. Paprika
1/2 cup Milk
1 1/2 tsp. Worcestershire sauce
1 3/4 quart Medium Bechamel sauce
S.T.T. Salt

Place cheese, Colman's Mustard, paprika, and milk in a saucepan, heat on low heat while stirring. Add 1 cup white sauce and heat until cheese is melted. Add the remainder of the white sauce, tabasco, and the worcestershire sauce.

Bring to a boil and Season To Taste with salt.

Strain.

From Chef Eric W. Alderton email to cheferic@ddc.com

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