Cheese sauce: Difference between revisions
(Created page with "Method 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 t...") |
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Ingredients25g/1oz butter25g/1oz plain flour400–500ml/14–18fl oz milk80g/3oz cheese, grated (e.g. mature cheese" class="recipe-ingredients__link">Cheddar, Gouda, gruyère)salt and white pepper | |||
Ingredients25g/1oz butter25g/1oz plain flour400–500ml/14–18fl oz milk80g/3oz cheese, grated (e.g. mature cheese" class="recipe-ingredients__link">Cheddar, Gouda, gruyère)salt and white pepper | |||
Melt the butter in a saucepan. | Melt the butter in a saucepan. | ||
Revision as of 12:24, 6 June 2019
Ingredients25g/1oz butter25g/1oz plain flour400–500ml/14–18fl oz milk80g/3oz cheese, grated (e.g. mature cheese" class="recipe-ingredients__link">Cheddar, Gouda, gruyère)salt and white pepper
Ingredients25g/1oz butter25g/1oz plain flour400–500ml/14–18fl oz milk80g/3oz cheese, grated (e.g. mature cheese" class="recipe-ingredients__link">Cheddar, Gouda, gruyère)salt and white pepper
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.
