2 tbsp (25 g) 1 oz butter
3 tbls (25 g) 1 oz flour
2/3 cup (150 ml) 1/4 pt milk
2 oz (50 g) cheese, grated
3 tbls (25 g) 1 oz flour
2/3 cup (150 ml) 1/4 pt milk
2 oz (50 g) 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 a very thick cheese sauce as a basis for souffles.
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 a very thick cheese sauce as a basis for souffles.
rate this recipe
10.0
out of 10
2 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
