2 tbsp (25 g) 1 oz butter
3 tbls (25 g) 1 oz flour
1 pint (600 ml) milk
175 g (6 oz) cheese, grated
3 tbls (25 g) 1 oz flour
1 pint (600 ml) milk
175 g (6 oz) cheese, grated
method
1. Melt the butter in a saucepan and add the flour.
2. Cook, stirring, for 2 minutes, then gradually stir in the milk.
3. Bring to the boil and simmer, still stirring, until thickened.
4. Add the cheese and stir until it melts and the sauce is smooth.
5. Use a thin pouring sauce as a basis for soups; a pouring sauce with pasta or vegetables
2. Cook, stirring, for 2 minutes, then gradually stir in the milk.
3. Bring to the boil and simmer, still stirring, until thickened.
4. Add the cheese and stir until it melts and the sauce is smooth.
5. Use a thin pouring sauce as a basis for soups; a pouring sauce with pasta or vegetables
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