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Cheddar sauce
 A dish of macaroni and cheese, the basis of which is cheddar sauce | |
| Type | Sauce |
|---|---|
| Place of origin | United Kingdom |
| Region or state | Widespread throughout United Kingdom, United States (especially the south), Australia, Canada, New Zealand |
| Main ingredients | Flour, cheddar cheese, butter, milk |
| Variations | White cheddar sauce, Chili con queso |
| 310 (1 cup) kcal | |
Cheddar sauce, cheddar cheese sauce, or cheese sauce is a traditional sauce used in English cooking. The sauce is based upon white sauce, which is known as one of the 'mother sauces', and cheddar cheese. It could be seen as an English equivalent of the French Mornay sauce[1] (itself a variant of Béchamel sauce traditionally mixed with half Gruyère and half Parmesan). The sauce is made by adding an amount of cheddar cheese to white sauce and then spiced using English mustard, Worcestershire sauce and pepper among other ingredients.
It can be purchased both as a ready to use sauce and as a powder in British supermarkets. In the United States, a mass-produced cheddar sauce is purveyed under the Ragú brand, and is called "double cheddar sauce".[2]
- ^ Holmberg, M.; Silverman, E. (2012). Modern Sauces. Chronicle Books. p. 118. ISBN 978-0-8118-7838-8. Retrieved January 12, 2017.
- ^ Joachim, D. (2006). The Spaghetti Sauce Gourmet: 160 Recipes from Four Kinds of Sauce. Fair Winds Press. p. 15. ISBN 978-1-61673-400-8. Retrieved January 12, 2017.
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