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28
February
Cheese Sauce
Cheese Sauce
Ingredients
- 55g Unsalted Butter
- 55g Plain Flour
- 600ml Milk
- ¼Onion
- 1 Clove
- Bay Leaf
- 100g Mature Cheddar
- 40g Gruyere (or you can just use cheddar, or any cheese)
- ½ teaspoon Mustard Powder
- ½ teaspoon Paprika
- Salt & Ground Black Pepper to season
Directions
1. | Stick the bay leaf to the onion using the clove. Place in a saucepan with the milk and bring to a gentle simmer for 5 minutes. Allow to cool and infuse. |
2. | Strain the milk into a jug and place to one side |
3. | In the same pan, melt the butter, and sprinkle in the flour, mustard powder and paprika. Using a whisk keep stirring for a few minutes to cook the flour |
4. | Take the roux off the heat, and add a third of the milk stirring the mixture until no lumps remain |
5. | Repeat for the other two thirds of milk |
6. | Once the milk is fully incorporated, place back on the heat and simmer for 5 minutes stirring so as not form any lumps |
7. | Once the mixture has thickened and is smooth and glossy, take off the heat and season taste with salt and pepper |
8. | Stir in the cheese until completely melted |
Note
This sauce is perfect baked with vegetables such as cauliflower, or as the base for a macaroni and cheese dish.