Cheese sauce: Difference between revisions
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[[Category:Cooking]] | |||
==Ingredients== | |||
25g/1oz butter<br> | |||
25g/1oz plain flour<br> | |||
400–500ml/14–18fl oz milk<br> | |||
80g/3oz cheese, grated Cheddar, Gouda<br> | |||
salt and pepper<br> | |||
==Directions== | |||
Stir in the flour and cook for 1–2 minutes. | #Melt the butter in a saucepan. | ||
#Stir in the flour and cook for 1–2 minutes. | |||
Take the pan off the heat and gradually stir in the milk to get a smooth sauce. Return to the heat and, stirring all the time, bring to the boil. | #Take the pan off the heat and gradually stir in the milk to get a smooth sauce. Return to the heat and, stirring all the time, bring to the boil. | ||
#Simmer gently for 8–10 minutes and season with salt and pepper. | |||
Simmer gently for 8–10 minutes and season with salt and pepper. | #Stir in cheese and allow to melt. Don't re-boil the sauce or it will become stringy. | ||
Stir in cheese and allow to melt. Don't re-boil the sauce or it will become stringy. | |||
Latest revision as of 23:06, 2 December 2021
Ingredients
25g/1oz butter
25g/1oz plain flour
400–500ml/14–18fl oz milk
80g/3oz cheese, grated Cheddar, Gouda
salt and pepper
Directions
- Melt the butter in a saucepan.
- Stir in the flour and cook for 1–2 minutes.
- Take the pan off the heat and gradually stir in the milk to get a smooth sauce. Return to the heat and, stirring all the time, bring to the boil.
- Simmer gently for 8–10 minutes and season with salt and pepper.
- Stir in cheese and allow to melt. Don't re-boil the sauce or it will become stringy.
