Freezer Cheese Sauce Mix


  After lunch, my husband cleaned out the pan that I prepared this cheese sauce in…he liked it that much!  This recipe from “Make a Mix" is really not a mix, but a very tasty cheese sauce that can be frozen to be thawed and heated to use anytime.   I reheated this frozen sauce in the microwave - 2 minutes and then several additional minutes stirring each time until hot.  It came out beautifully and didn't "break" or curdle.  It's not "gloppy" as Myrna would say, but a very nice consistency.  The book recommends reheating in a saucepan as well.  I have made it several times, and have some in the freezer right now.
I was interested because, while we like cheese sauce on poached eggs on English muffins, or on vegetables like broccoli or on "loaded" baked potatoes, I don’t always want to prepare it in addition to the rest of the meal.  This recipe can be made anytime and stashed in the freezer until you’re ready to make it.    Are we thinking “company” meals made a lot easier?
              
Freezer Cheese Sauce Mix
     ¾       cup  Flour, All-purpose
  1 ½       teaspoons  Salt
     ¼       teaspoon  Nutmeg -- ground
     ¾       cup  Butter
  4           cups  Milk
  2           cups  Condensed Chicken Broth
  1           cup  Half and Half
  4           large  Egg Yolks -- beaten
  12         ounces  Cheddar Cheese -- shredded
In small bowl, combine flour, salt and nutmeg; set aside.  In a heavy large saucepan, melt butter over medium heat.  Gradually stir in flour mixture, milk and chicken broth until smooth.  Cook and stir until smooth and slightly thickened, about 2 minutes.  remove from heat.
In a medium bowl, stir half and half into egg yolks.  Blend in about half of the hot sauce.  Stir egg mixture into remaining sauce.  Cook and stir over medium heat about 2 minutes; do not boil.  Remove from heat.  Stir in cheese until melted.  Cool to room temperature.
Refrigerate sauce until cooled.  Pour about 1 1/3 cups sauce into each of 6 freezer containers with tight fitting lids.  Leave 1 inch space at top of each container.  Attach lids.  Label with date and contents. 
Store in freezer.  Use within 6 months.  Makes 6 containers that serve 6 as sauces for side dishes or poached eggs..or freeze in 1 cup portions for 4 servings.  For 2, freeze in 1/2 cup portions.
Reheat in a small saucepan over low heat or in the microwave.
Yield:  "2 quarts"

2 comments:

  1. Terrific idea and thanks for sharing this recipe. Will try for sure. You husband's testimonial is good enough for me!!! Ha ha!! Thanks again. dkc

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  2. I just borrowed these books from my mom and this recipe caught my eye right off. So glad you posted it - thanks!

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