Freezer Cheese Sauce
Source of Recipe
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List of Ingredients
3/4 cup all-purpose flour
1 1/2 teaspoons salt
1/4 teaspoon nutmeg
3/4 cup butter or margarine
4 cups milk
2 cups condensed chicken broth
1 cup half and half
4 eggs yolks -- beaten
3 cups shredded cheddar cheese
Recipe
In a small bowl, combine flour, salt, and nutmeg; set aside. In a
large
saucepan, melt butter. Gradually stir in flour mixture, milk, and
chicken
broth until smooth. Cook and stir until 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 to warm up the egg mixture. 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.
Chill sauce until completely cool. Pour into freezer containers or
bags,
leaving 1-inch head space at top. Label and freeze for up to 6 months.
When ready to use, thaw and heat, stirring, over medium heat until
heated
through.
To use for fondue, add 1/4 teaspoon dry mustard and a pinch of garlic
powder
to 3 cups cheese sauce.
8 cups or 24 servings
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