25 g (1 oz) 2 tbsp butter
1 tbsp flour
250 ml (9 fl oz) 1 cup milk
2 tbsp single (light) cream
pinch of freshly grated nutmeg
45 g (1 1/2 oz) mature (sharp) Cheddar, grated
1 tbsp freshly grated Parmesan
salt and pepper
1 tbsp flour
250 ml (9 fl oz) 1 cup milk
2 tbsp single (light) cream
pinch of freshly grated nutmeg
45 g (1 1/2 oz) mature (sharp) Cheddar, grated
1 tbsp freshly grated Parmesan
salt and pepper
method
1. Melt the butter in a pan, stir in the flour and cook for 1 minute. Gradually pour on the milk, stirring all the time. Stir in the cream and season the sauce with nutmeg, salt and pepper to taste.
2. 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. 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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