Freezer Cheese Sauce Recipes

Steps:

• In a small bowl, combine flour, salt and nutmeg; set aside. In a heavy large saucepan, melt butter over medium heat. Gradually stir in flour mixture, milk, bullion, and water until smooth. Cook and stir until smooth and 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. 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.
• Refrigerate sauce until cooled. Pour serving sizes into freezer containers with tight fitting lids. Leave 1-inch space at top of each container. Attach lids. Label with date and contents. Store in freezer. Use within 6 months.
• Serving size recommend was 1 1/3 cup (meaning recipe makes 6 servings) but we have a small family and I use 1/2 to 2/3 size servings.

Steps:

• 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.