Cheese Sauce

This is an American cheese sauce. It's quick, simple and tasty.

If you want to make a simple Mornay Sauce, just substitute both cheeses for Gruyere cheese and add a dash of nutmeg. Take it further by using 50/50 milk and cream which you first infuse with a clove-studded onion, a bay leaf and a pinch of cayenne pepper.

But wait, there's more... add a scoop of seedy Dijon mustard and some cognac and you've got yourself a Thermidor. Although, this usually involves diced shallots and (optionally) a handful of sliced mushroom at the start.

"Simple and quick" kinda' took a back seat there, didn't it? Anyway, it's your duck... fuck it any way you like.

Ingredients

• 2 Tbsp Butter
• 2 Tbsp Flour, plain
• 1 cup Milk
• 60g shredded Cheddar cheese
• 1 Tbsp Parmigiano Reggiano or, Pecorino Romano
• Lemon Juice
• 1 pinch Salt and freshly ground Black Pepper

Method

1. Melt butter in a saucepan over medium heat, add flour and whisk continuously until mixture turns golden and forms a smooth paste (about 1 minute or a minute and a half). Do not allow to burn.
2. Add milk in a steady stream while stirring continuously with a wooden spoon until mixture thickens, about 4 to 5 minutes.
3. Off heat, add the cheeses and stir until melted. Season with lemon juice, salt and pepper.