Mason Jar Cooper Cheese Sauce

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French cuisine has the five “mother sauces.” They’re base sauces—like a béchamel or a hollandaise—that you can use for pretty much anything. We thought, why should they have all the saucy fun? So we made a kind of “mother sauce” of our own—this Mason Jar Cooper Cheese Sauce. It’s easy to make, and gives you a great way to add some Cooper goodness to any number of dishes. Use it for a sauce or spread as is, add seasonings, cook with it as a base, mix it with salsa, eat it straight out of the jar … whatever works, just make it yours.

INGREDIENTS

1 stick unsalted butter
1/4 cup all-purpose flour
8 ounces Cooper Sharp White cheese, sliced
1 cup whole milk
1 cup water

DIRECTIONS

In a large sauce pan, melt butter over medium heat.

Add the flour and stir with a wooden spoon until thick, forming a roux. Cook roux for 2 minutes.

Using a whisk, add the milk and stir until the mixture is bubbly and thick.

Break the Cooper Sharp cheese slices into pieces and add to the roux. Stir with wooden spoon until the cheese is melted in the sauce.

Add 1/2 cup water to desired consistency. Check by lifting the spoon out of the sauce and looking for a smooth running sauce that flows off the spoon.

Pour the sauce into sterilized mason jars, cover and refrigerate.

This Mason Jar Cooper Cheese Sauce can be used “as is” from the jar as a dip or a cheese spread (for sandwiches, or anything else you want to spread cheese on). Whenever you feel like using your sauce for cooking or other uses, just grab it out of the refrigerator, spoon as much as you want into a microwavable bowl and heat until the sauce is warm and creamy. You can also use your Cooper Cheese sauce for cooking—just add in whatever you need for your recipe, like your favorite ale, buffalo sauce, teriyaki, or any spices or seasonings.

Try some things. Experiment. And then share your successes with us on Facebook, Instagram or Twitter (we love seeing how our fans are enjoying their Cooper Cheese)!