Chef Jeff’s Cheese Sauce
For a thicker sauce
- Oil, canola or other 1/3 Cup
- Flour, all purpose 2/3 Cup
For a thinner sauce
- Oil, canola or other 1/4 Cup
- Flour, all purpose 1/2 Cup
- Milk, whole 16 ounces (1 pint)
- Water 16 ounces (1 pint)
- Chicken base 1 Tablespoon
- Cheese, processed American 16 ounces (1 pound)
1. In a medium kettle, heat the oil over medium-low heat and add the flour to build a roux, either thick or thin as desired. Cook it for a few minutes to eliminate the raw flour taste but do not brown or burn it.
2. Add the milk, water and chicken base. Heat while whisking until thickened to create a white sauce base.
3. Add the processed cheese and stir until melted.
4. Use as desired to create macaroni & cheese, cheesy potatoes, or as a sauce over vegetables or appetizers.
Chef Jeff’s Warm Chicken Salad
Yield: 8 generous servings
- Oil, canola or other 2 Tablespoons
- Onions, small dice 1 Cup
- Celery, small dice 1 Cup
- Red Pepper, small dice 1 Cup
- Flour, all purpose ½ Cup
- Milk, whole 16 ounces (1 Pint)
- Sour Cream 8 ounces (1 Cup)
- Cream Cheese 8 ounces (1 Cup)
- Chicken Base 2 Tablespoons
- Cooked Chicken, chunks or shreds 2 pounds
- Cheddar cheese, shredded 8 ounces
1. In a large kettle over high heat, sauté the onions, celery, and red pepper in the canola oil.
2. Add the flour to pick up residual oil and make a roux.
3. Stir in the milk, sour cream, cream cheese, and chicken base. Heat until the cream cheese is completely melted and smooth.
4. Fold in the cooked chicken and heat it thoroughly.
5. Fold in the cheddar cheese and allow it to blend in.
6. Serve immediately over biscuits, sliced batards, toast points or other open-faced bread products.
