Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
1 pint/570ml
Vegetarian
Ingredients
- 2oz/50g mature Cheddar, grated
- 1oz/25g parmesan (Parmigiano Reggiano), finely grated
- 1 pint/570ml milk
- 1½oz/40g plain flour
- 1½oz/40g butter
- pinch of cayenne pepper
- a little freshly grated nutmeg
- salt and freshly milled black pepper
Method
1. 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 forminutes. Then add the cheeses and whisk again, allowing them to melt. Then season with salt, freshly milled black pepper and some freshly grated nutmeg.
Cooking time: 10 to 30 mins
1 pint/570ml
Vegetarian
Ingredients
- 2oz/50g mature Cheddar, grated
- 1oz/25g parmesan (Parmigiano Reggiano), finely grated
- 1 pint/570ml milk
- 1½oz/40g plain flour
- 1½oz/40g butter
- pinch of cayenne pepper
- a little freshly grated nutmeg
- salt and freshly milled black pepper
Method
1. 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 forminutes. 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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