Tired of bland, one-note cheese sauces? Prepare to meet your new obsession! This isn’t just any sauce; it’s a velvety, luxurious dream with a tangy kick. The mild, crumbly Wensleydale cheese melts into a perfectly smooth base, while a surprising duo of horseradish and Dijon mustard adds a zesty complexity that will awaken your taste buds. Originally designed for a Broccoli-Walnut Soufflé, we’ve discovered it’s absolutely divine drizzled over roasted vegetables, stirred into pasta, or used as a decadent dip. Get ready to elevate everything!
Ingredients
• Yields: about 2¾ cups / 650ml
• 2 tablespoons / 28g butter
• 2 tablespoons / 15g all-purpose flour
• 1 cup / 240ml hot milk, preferably whole
• 2 large egg yolks
• ½ cup / 55g grated Wensleydale or other mild, meltable cheese
• 1 cup / 240g sour cream
• 1 tablespoon / 15g prepared horseradish
• ½ teaspoon / 2.5g Dijon mustard
• Salt, to taste
• Freshly ground black pepper, to taste
Instructions
1. Create the Roux: In a heavy-bottomed saucepan over medium-low heat, melt the butter. Whisk in the flour to form a smooth paste (a roux). Cook for 2-3 minutes, stirring constantly, to cook out the raw flour taste without letting it brown.
2. Build the Béchamel: Gradually pour in the hot milk while whisking continuously to prevent lumps. Continue whisking as the sauce comes to a gentle simmer and thickens, which should take about 3-4 minutes.
3. Temper the Yolks & Add Cheese: Remove the pan from the heat. In a small bowl, lightly beat the egg yolks. Whisk a few spoonfuls of the hot sauce into the yolks to temper them, then pour the yolk mixture back into the saucepan, whisking constantly. Stir in the grated Wensleydale cheese until it’s completely melted and the sauce is smooth.
4. Finish the Sauce: Gently stir in the sour cream, prepared horseradish, and Dijon mustard. Season with salt and pepper to your liking. Return the pan to very low heat and cook for another 5 minutes, stirring gently. Do not allow the sauce to boil at this stage. Serve immediately while hot.
Nutritional Information
• Serving Size: ¼ cup | Calories: 120 kcal | Fat: 10g | Saturated Fat: 6g | Carbohydrates: 4g | Protein: 4g | Sodium: 150mg. (Note: This is an estimate and can vary based on specific used.)
Pro Tips
• for a Perfect Sauce
• For the smoothest sauce, grate your cheese from a block instead of using pre-shredded varieties, which often contain anti-caking agents.
• Maintain a low and gentle heat after adding the egg yolks and sour cream. Boiling can cause the sauce to curdle or separate.
• Using hot milk helps the sauce thicken faster and more smoothly, preventing lumps from forming when it hits the hot roux.
• Take the sauce off the heat before stirring in the cheese to prevent it from becoming grainy or oily.
FAQ
Q: Can I use a different cheese besides Wensleydale
A: Absolutely! If you can’t find Wensleydale, look for another mild, crumbly, and easily meltable cheese. A mild white cheddar, Caerphilly, or even a young Gruyère would work well. For a vegetarian-friendly option, always check the label to ensure the cheese is made with microbial or vegetable-based rennet.
Q: How do I store and reheat this vegetarian cheese sauce
A: To store, let the sauce cool completely, then transfer it to an airtight container and refrigerate for up to 3 days. To reheat, gently warm it in a saucepan over very low heat, whisking constantly to prevent separation. You may need to whisk in a splash of milk to restore its original smooth consistency. Avoid microwaving, as the high heat can cause the egg and dairy to curdle.
Q: Is there a way to make this sauce without egg yolks
A: Yes, you can omit the egg yolks for a simpler sauce. The yolks add extra richness and a custardy texture, but the sauce will still be delicious without them. It will essentially be a classic Béchamel enriched with cheese and sour cream. The final texture will be slightly less thick and velvety, but still wonderfully creamy and flavorful.
