Cheddar Cheese Sauce

also called cheese sauce · mornay sauce

The table

3 Tbs(40 g)unsalted buttermeltcook roux 1 minwhisk in, simmer 5 minmelt in off heat
3 Tbs(25 g)all-purpose flour
2 cups(475 mL; warmed)whole milk
8 oz(225 g; coarsely grated)sharp cheddar
1 tspDijon mustard
1/2 tspkosher salt
1/8 tspcayenne
1/4 tspblack pepper
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.9 things to get out.

Pans and tools

1melt

2cook roux 1 min

goes in with what step 1 made

3whisk in, simmer 5 min

goes in with what step 2 made

4melt in off heat

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 6 mintwo waits that overlap count once
Needs you
1 minof the steps that give a time

2 of the 4 steps never say how long they take, so both numbers are floors. Nothing here says whether you can walk away, so all 1 min of it is counted as time you are standing over it. The recipe itself says 20 min.

  1. melt

    not timedfrom the start

  2. cook roux 1 min

    1 minneeds you(assumed)from the start

  3. whisk in, simmer 5 min

    5 minwalk away(read off the step)1 min in

  4. melt in off heat

    not timed6 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

You'll need heavy saucepan

Goes with

See how it is written
>> title: Cheddar Cheese Sauce
>> category: Sauces & Gravies
>> tags: cheese, milk, roux, vegetarian, stovetop
>> counters: Diner, Meat and Three
>> aka: cheese sauce, mornay sauce
>> servings: 6
>> time: 20 min
>> step.1: melt
>> step.2: cook roux 1 min
>> step.3: whisk in, simmer 5 min
>> step.4: melt in off heat

Melt @unsalted butter{3%Tbs}(40 g) in a #heavy saucepan{} over medium heat.

Cook @all-purpose flour{3%Tbs}(25 g) in @&(~1)butter{} for ~{1%min}, whisking.

Whisk @whole milk{2%cups}(475 mL; warmed) into @&(~1)roux{} a splash at a time and simmer for ~{5%min}, until it coats a spoon.

Melt @sharp cheddar{8%oz}(225 g; coarsely grated), @Dijon mustard{1%tsp}, @kosher salt{1/2%tsp}, @cayenne{1/8%tsp}, and @black pepper{1/4%tsp} into @&(~1)white sauce{} off the heat.