Classic Cheese Sauce
Makes about 600 ml (1 pint)
Preparation time: 25 minutes
Cooking time: 8-10 minutes
-
600 ml (1 pint) milk
-
1 small onion, roughly chopped
-
1 bay leaf
-
50 g (2 oz) butter
-
50 g (2 oz) plain flour
-
125 g (4 oz) Cheddar or Gruyere cheese,
grated
-
salt and pepper
-
Put the milk, onion and bay leaf in a pan
and heat until just boiling. Remove from the heat, set aside for 20
minutes. Strain and set aside.
-
Melt the butter in a pan, stir in the
flour and cook over a low heat for 1 minute. Remove from the heat and
beat in the milk, a little at a time, until blended. Return to a low
heat and stir constantly until the sauce has thickened. Bring to a
gentle boil, stirring; simmer for 2 minutes.
-
Remove the pan from the heat J and stir
in the Cheddar or Gruyere cheese. Season with salt and pepper.
|