Simple Cheese Sauce - Jerry James Stone (2024)

• ▢ ½ cup Gruyère
• ▢ ¼ cup Cheddar
• ▢ ¼ cup Parmesan
• ▢ 2 tablespoons butter
• ▢ 1 tablespoon all-purpose flour
• ▢ 1 cup milk

Prep Time 5 minutes

Total Time 5 minutes

• Create a roux by warming the two tablespoons of butter in a large skillet and adding one tablespoon of flour. Whisk well until all of the flour is incorporated. If you like your sauce on the thicker side, use 2 tablespoons of flour.

  See Also

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• Slowly add in 1 cup of milk. Once the flour, butter and milk have combined, add 1/2 cup of Gruyere, 1/4 Cup Cheddar, and 1/4 Cup Parmesan..

• At this point, the sauce should be fairly thick. If you wish for it to be thicker, bring the cheese sauce to a slight boil and then remove it from the heat. If you want to thin it out a bit, add more milk. But do it sloooowly.

• Now it is ready to enjoy!