Veggie Fondue or Cheese Sauce Print Email

3/4 cup natural Morning Fresh whole milk
1 TBS butter
1 TBS all-purpose flour
1/2 cup grated Pleasant Ridge Reserve cheese (or another premium aged cheddar, preferably white and at least two years old)
scant 1/4 tsp fine sea salt
pinch of white pepper
2 pounds steamed and / or fresh veggies

Warm milk in a saucepan or microwave.

Combine butter and flour in a heavy saucepan and cook to marry.

Gradually whisk warm milk into flour roux and simmer, stirring constantly, for 3-5 minutes until thick. Remove from heat and whisk in cheese until melted and smooth – season with salt and pepper. Adjust with more or less cheese to taste.

Serve over steamed veggies. Serves 6