30 g (1 oz) 2 tbsp butter
1 tbsp flour
250 ml (8 fl oz) 1 cup milk
2 tbsp single (light) cream
pinch of freshly grated nutmeg
salt and pepper
45 g (1 1/2 oz) mature (sharp) Cheddar, grated
1 tbsp freshly grated Parmesan
1 tbsp flour
250 ml (8 fl oz) 1 cup milk
2 tbsp single (light) cream
pinch of freshly grated nutmeg
salt and pepper
45 g (1 1/2 oz) mature (sharp) Cheddar, grated
1 tbsp freshly grated Parmesan
method
1. Melt the butter in a pan, stir in the flour and cook for 1 minute.
2. Gradually pour on the milk, stirring all the time. Stir in the cream and season the sauce with nutmeg, salt and pepper.
3. Simmer the sauce for 5 minutes to reduce, then remove it from the heat and stir in the cheeses. Stir until the cheeses have melted and blended into the sauce
2. Gradually pour on the milk, stirring all the time. Stir in the cream and season the sauce with nutmeg, salt and pepper.
3. Simmer the sauce for 5 minutes to reduce, then remove it from the heat and stir in the cheeses. Stir until the cheeses have melted and blended into the sauce
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