Cheese Sauce

We made this in culinary arts today and it was really good-I'm not going to lie. I have a lot of issues with this though.. first of all, margarine? Is that even food? Butter would be better, but still... I'm thinking olive oil, rice milk, and nutritional yeast. We'll see how it goes because this is a really good dip. Any other ideas?

Thick White Sauce/Medium/Thin

3 tablespoons margarine/2/1

3 tablespoons flour/2/1

1/4 teaspoon salt

1 cup milk

1. Melt butter in a sauce pan and whisk in flour and salt until smooth.

2. Gradually stir in cold milk, cooking over direct heat and stirring constantly until sauce boils; reduce heat slightly and continue to stir until sauce becomes smooth and thick.

3. When sauce thickens, simmer for an additional 10 minutes over very low heat, stirring occasionally. Stir carefully to avoid lumps.

4. If sauce becomes lumpy, use a stick blender or rotary beater to blend out lumps, or press through a sieve.

Cheese Sauce

3/4 cup water

1/3 pound fresh broccoli, chopped

1-2 stalks celery, chopped (3/4 cup)

1 medium onion, chopped (1/2 cup)

1/3 cup sharp Cheddar cheese, grated

2 tablespoons jalapeno peppers

1. Saute onions.

2. Make 1 cup thick white sauce

3. Stir in 1/3 cup cheese until it melts.

4. Stir in jalapenos. Serve with tortilla chips.

We served it over toast. Big hit!