LOCATION: Recipes >> Sauces >> Cheese 02
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Cheese 02
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Cheese Sauce
1 cup milk
1 cup water
1 bayleaf
pinch of nutmeg
1 tablespoon plain white flour
Knob of butter
1 cup grated strong cheddar
Bring the milk and water to the boil in a small saucepan. Add the
bayleaf and nutmeg and simmer for 1 minute. Set aside to cool
slightly. Meanwhile melt the butter in a 2 pint saucepan. Add the
flour and stir. Over a low heat, gradually add the milk mixture
Keep stirring! the sauce will thicken rapidly. When it starts to
thicken, stir vigorously off the heat to 'spin' it. This action
removes lumps and 'silkens' the sauce. Add the rest of the milk
mixture and return to heat, topping up with cold milk if necessary
When the desired thickness is reached, add the cheese. Return to
the low heat and stir until all the cheese is incorporated into
the sauce. To prevent a skin forming, place cling film over the
pan. Sauce which thickens on cooling will thin again when heated.
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