Cheese sauce: Difference between revisions
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==Directions== | ==Directions== | ||
Melt the butter in a saucepan. | #Melt the butter in a saucepan. | ||
Stir in the flour and cook for 1–2 minutes. | #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. | ||
Revision as of 18:09, 6 June 2019
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.
