- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup heated milk
- white pepper
- freshly ground nutmeg (optional)
Add 1/2 cup grated cheese to 1 cup of hot sauce; stir over low heat until cheese is melted. Season with a little mustard or Worcestershire sauce to taste.
Substitute chicken, beef, fish, or vegetable broth for the milk.
Add 1 teaspoon of freshly chopped herbs or 1/2 teaspoon dried herbs to 1 cup of hot sauce. Cook for a minute or two longer to get more flavor from the herbs.
Add 2 or 3 tablespoons of heavy cream to the finished sauce. For an onion flavor, add an onion slice to the milk when heating; remove onion slice before adding milk to flour and butter mixture.
Combine 1 teaspoon dry mustard to flour used in sauce. This sauce is especially good with fish and chicken.