8ouncescheese, shredded from block, use a young cheese (see recipe notes)
1teaspoonvinegar, white vinegar or lemon juice
salt and pepper , to taste
Instructions
On low heat, melt butter in saucepan
4 tablespoons butter
Sprinkle in flour; whisk
¼ cup flour
Add room temperature milk in ½ cup increments; continue to stir
1 cup milk
Add shredded cheese in increments, stirring in between
8 ounces cheese
Remove from heat; add vinegar; whisk till smooth
1 teaspoon vinegar
Taste for salt and pepper
salt and pepper
Notes
Follow these tips for creamy cheese sauce:
Use a young cheese - these are pliable cheeses that are aged less than one year; cheddar, colby-jack, Mozzarella and Monterey Jack are young cheeses.
Use whole milk, not reduced-fat cheese: Reduced-fat cheeses have fat replacers that reduce the fat content; the replacers produce a stringy, rubbery texture
Shred or cube cheese from cheese block
Grated- grate cheese from a block of cheese; grating cheese increases the surface volume so the cheese melts better and faster; don't use cubed or pre-shredded cheese; they are often coated with cellulose that does not respond to heat
Room temperature cheese - allow for better melting
Low heat-cheese will separate when added to a boiling liquid; to prevent separation, always use very low heat
Add acid-last and off heat; a teaspoon of lemon, vinegar or wine when added to Cheddar, Colby and Monterey Jack will reduce the risk of the cheese forming clumps
Don't over stir - continued stirring will cause the cheese sauce to separate
Serve it warm - if cheese sauce cools, it will tend to clump
Highly acidic cheeses - Parmesan, Swiss, Emmentaler and Gruyere should be lightly dusted with cornstarch prior to melting because they're more acidic