Whisk Cheddar
Cheese Sauce
Bring your favourite summer veggie dish to life!
Ingredients:
- 1¾ cups milk
- 3 tablespoons
- 3 tablespoons
flour
- ½ teaspoon
Dijon mustard
- A pinch of
ground nutmeg and/or cayenne pepper
- 200 grams of
grated Vale of Camelot Cheddar
- salt and pepper to taste
- ⅛ teaspoon
ground white or black pepper, or more to taste
Preparation
and Cooking:
- Heat the milk
in the microwave or on the stovetop to just below boiling point and set aside
- Met the butter
in a saucepan over medium-low heat
- Add flour and
whisk constantly for about 3 minutes, not allowing mixture to color
- Whisk in hot
milk, in small amounts until the mixture is smooth
- Whisk in
mustard, nutmeg and cayenne
- Continue to
whisk until sauce is simmering gently and thickened
- Heat sauce for
10 minutes adjusting heat to maintain very gentle simmer, stir often to prevent
sticking to bottom of pan
- Turn off heat
and add cheese a handful at a time, whisking to incorporate, until cheese is
melted and sauce is smooth.
- Season with
salt and pepper
- Serve
immediately, or cover to keep warm
- Whisk again
over low heat if cheese is not all melted or sauce is cold, but do not
allow to simmer
- Pour over your favourite hot or cold
vegetables
