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Any Kind of Cheese Sauce
Yes, it's true – any kind of cheese can be used. If you want a mild lactic flavour use a Lancashire, or for something more assertive, how about a sharp Gorgonzola? Or, instead of Cheddar and Parmesan, try Gruyère and Parmesan. Cheese sauce is also very obliging when it comes to odd bits of cheese lurking in the refrigerator, in which case you can use a mixture. Vegetarians might like to know that a vegetarian parmesan-style cheese is available from www.bookhamcheese.co.uk
Makes about 1 pint (570 ml)
Ingredients
2 oz (50 g) mature Cheddar, grated
1 oz (25 g) Parmesan (Parmigiano Reggiano), finely grated (see recipe introduction)
1 pint (570 ml) milk
1½ oz (40 g) plain flour
1½ oz (40 g) butter
pinch of cayenne pepper
a little freshly grated nutmeg
salt and freshly milled black pepper
All you do is place the milk, flour, butter and cayenne pepper into a medium saucepan and place it over a gentle heat. Then, using a balloon whisk, begin to whisk while bringing it to a gentle simmer. Whisk continually until you have a smooth, glossy sauce, and simmer very gently for 5 minutes. Then add the cheeses and whisk again, allowing them to melt. Then season with salt, freshly milled black pepper and some freshly grated nutmeg.
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