International dishesSauces and DipsEurope and North America10 to 15 minutes
This soft cheese wedge dipping sauce for bread needs only a small pan and five minutes. The sauce is smooth and gently rich, and it suits crisp toasted bread best. The hardest part is working the milk into the flour, because going too slowly leaves lumps.
Cooking the flour in the butter for about a minute before pouring the milk in slowly is the core trick. A common mistake is adding all the milk at once, which sets the flour into grains that never smooth out again.
This batch weighs about 290g, at roughly 146 calories per 100g.
Method
Set a small pan over medium heat and melt 15g unsalted butter completely.
Add 10g all purpose flour and stir constantly for about 1 minute until the flour is cooked through, no longer grainy and lightly fragrant.
Slowly pour in 200ml unsweetened whole oat milk, whisking quickly as you pour. Keep cooking and whisking until the mixture thickens and turns smooth.
Add 4 soft cheese wedges, about 60 to 70g, and stir until they melt completely.
Season with a little salt and ground pepper, then turn off the heat as soon as the sauce reaches a smooth, silky consistency.
Tips
Pour the milk in several small additions and stir without stopping, which keeps the sauce smooth from the start.
If the sauce runs thin, dissolve 1 to 2 teaspoons of cornstarch in a little cool milk, then pour it in slowly while stirring.
Add the cheese once the pan has come down in heat, so it melts evenly and the sauce does not split.
If the sauce thickens after cooling, warm it over low heat with 1 tablespoon of milk to bring back the original consistency.
In a sealed container in the fridge, the sauce keeps for 3 to 5 days.
More from kOBE
The kOBE kitchen has over a thousand more recipes, plus Monk Fruit Blend and ready meals delivered.