Cheddar Cheese Sauce and the Best Cheese Joke EVER!
This video recipe is my foolproof method for your basic cheddar cheese sauce. The cheese sauce is one of those sauces that every cook must have in their repertoire. During a recent trip to the supermarket I saw that they sell cheese sauce in a can. The list of ingredients was as long as it was phonetically challenging. If I had a nickel for every ingredient on that label, I would have…well, about 85 cents.
But, unlike many canned goods (like potatoes!!), I can understand why people would buy a canned cheese sauce. There is nothing worse than a grainy, separated, failed attempt at the homemade version. The security of the possibly toxic, yet perfectly textured, canned sauce is very alluring. But, once you see how easy it is to make this almost-impossible-to-screw-up recipe, you will no longer need the safety of the "can o' goo."
As a special bonus, at the end of the clip, you'll be treated to what I consider the greatest cheese joke of all time. By the way, I should mention that I only know one cheese joke. Enjoy!
Click here for the transcript and ingredients.
23 comments:
Mmm, that brocoli and cheese looks great. Im not usually a big fan of cheese, but I might try this.
Question: Do you have to use butter ? I see all these reciepes and it tells you to use butter, and butter is soo unhealthy.. Isent there anything else you can use that tastes just as good but healthier ?
Oh and I heard that joke last week here in the UK. Seems like jokes travel fast :P
First,you can use any oil, including olive oil.
Second, butter is NOT sooo unhealthy! Everything in moderation.
I forgot to add the obvious point that you are using 1/2 of cheese in the sauce... what's a little delicious butter going to do. :)
As always, looks really good chef John!
How does one turn off a sauce though? :P
touche
I guess I'll have to make this once a year then... :P
Any other recomendations on things to put it on ? (Something reasnobly healthy)
That joke came out like your sauce: cheesy. Very versatile sauce!
its great on any veggie
It ain't easy being cheesy.
Can i use blue cheese? Would that procedure make a nice blue cheese sauce?
you can, but you probably don't want to use as much, would be too strong i think. Also, sometimes the color looks a bit odd.
How do "they" get that strong yellow color in like stouffer's mac and cheese, and velveeta. Yellow and red food coloring? Or more chedda?
its usually Annatto seeds, a natural food color
Hi Chef John! Thanks for commenting in my blog about the Oreo truffles. You are welcome to use the photos and recipe, I really appreciate the asking!
I saw the Philly Cheesesteak video you made, they look delicious and I can't wait to try the recipe.
wow - your site is loading faster, thanks!
Your videos are so entertaining! Love it!
hey chef would using margarine work for this? cause im out of buttah
yes that will work
Why is it important that the milk is cold? I mean, why does that ensure lump free sauce?
not sure of the science, but it works
I've worked in a number of kitchens but only became comfortable with sauces a few years ago.
I'm sending this entry link to my son and wife. Very good Chef John!
Love the site. So many good recipes I don't know which one to try first. Will this sauce store in the fridge at all? It looks like the recipe makes more than I could possible use in one sitting.
sure, just re-heat it slowly
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