Cheddar sauce

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.

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
Food energy (per serving)	310 (1 cup) kcal
Media: Cheddar sauce

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]

Uses

Cheddar sauce can be used in a variety of ways including being poured over meats, types of pasta, vegetables and even as a dip.^[3] It is used in the preparation of a variety of British dishes, including the following:

• Fish pie
• Macaroni and cheese^[4]
• Cauliflower cheese^[5]
• Parmo
• Lasagna

See also

• Cheese sauce
• List of cheese dishes
• List of sauces
• Food portal

References

1. Holmberg, M.; Silverman, E. (2012). Modern Sauces. Chronicle Books. p. 118. ISBN 978-0-8118-7838-8. Retrieved January 12, 2017.
2. 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.
3. "Cheddar Cheese Sauce for Veggies, Macaroni, Nachos, and More". Southernfood.about.com. Archived from the original on 13 January 2017. Retrieved 12 January 2017.
4. Rodgers, R.; Williams, C.; Thomas, M. (2005). Sauces, Salsas & Relishes. Williams Sonoma mastering. Free Press. p. 63. ISBN 978-0-7432-6737-3. Retrieved January 12, 2017.
5. Reichl, R.; Willoughby, J.; Stewart, Z.E. (2006). The Gourmet Cookbook. Houghton Mifflin. p. 531. ISBN 978-0-618-80692-8. Retrieved January 12, 2017.