CLASSIC CHEESE SAUCE
Makes: about 700ml sauce
Ingredients
2 ½ cups warmed milk
Slice of onion
1 NOMU Cook’s Collection Bay Leaf
6 whole peppercorns from NOMU Black Pepper Grinder
60g butter
2 tbsp flour
1 cup finely grated cheese, such as mature white cheddar or gruyere
½ tsp mustard powder
NOMU Sea Salt and NOMU Black Pepper, to taste
A grating of whole nutmeg (optional)
Directions
Put the milk, onion, bay leaf and peppercorns into a heavy-based saucepan and bring to a boil. Remove from the heat and leave for ten minutes, allowing the flavours to infuse into the liquid. Strain the milk and discard everything else.
Melt the butter in a pan and add the flour. Mix together with a wooden spoon until well combined. Cook until the mixture begins to bubble. Pour the milk into the pan, a little at a time, stirring well in between each addition and allowing the milk to be absorbed to keep the sauce smooth. Carry on stirring until the mixture bubbles and thickens. Boil for 1 minute and then remove from the heat.
Add the grated cheese and mustard powder and stir through until the cheese has melted. Season as desired with salt, pepper and nutmeg.
Notes: This sauce forms the base for baked dishes like mac & cheese, lasagne and vegetable gratins. Omit the cheese for a classic white sauce.
Ingredients
2 ½ cups warmed milk
Slice of onion
1 NOMU Cook’s Collection Bay Leaf
6 whole peppercorns from NOMU Black Pepper Grinder
60g butter
2 tbsp flour
1 cup finely grated cheese, such as mature white cheddar or gruyere
½ tsp mustard powder
NOMU Sea Salt and NOMU Black Pepper, to taste
A grating of whole nutmeg (optional)
Directions
Put the milk, onion, bay leaf and peppercorns into a heavy-based saucepan and bring to a boil. Remove from the heat and leave for ten minutes, allowing the flavours to infuse into the liquid. Strain the milk and discard everything else.
Melt the butter in a pan and add the flour. Mix together with a wooden spoon until well combined. Cook until the mixture begins to bubble. Pour the milk into the pan, a little at a time, stirring well in between each addition and allowing the milk to be absorbed to keep the sauce smooth. Carry on stirring until the mixture bubbles and thickens. Boil for 1 minute and then remove from the heat.
Add the grated cheese and mustard powder and stir through until the cheese has melted. Season as desired with salt, pepper and nutmeg.
Notes: This sauce forms the base for baked dishes like mac & cheese, lasagne and vegetable gratins. Omit the cheese for a classic white sauce.
Ingredients
2 ½ cups warmed milk
Slice of onion
1 NOMU Cook’s Collection Bay Leaf
6 whole peppercorns from NOMU Black Pepper Grinder
60g butter
2 tbsp flour
1 cup finely grated cheese, such as mature white cheddar or gruyere
½ tsp mustard powder
NOMU Sea Salt and NOMU Black Pepper, to taste
A grating of whole nutmeg (optional)
Directions
Put the milk, onion, bay leaf and peppercorns into a heavy-based saucepan and bring to a boil. Remove from the heat and leave for ten minutes, allowing the flavours to infuse into the liquid. Strain the milk and discard everything else.
Melt the butter in a pan and add the flour. Mix together with a wooden spoon until well combined. Cook until the mixture begins to bubble. Pour the milk into the pan, a little at a time, stirring well in between each addition and allowing the milk to be absorbed to keep the sauce smooth. Carry on stirring until the mixture bubbles and thickens. Boil for 1 minute and then remove from the heat.
Add the grated cheese and mustard powder and stir through until the cheese has melted. Season as desired with salt, pepper and nutmeg.
Notes: This sauce forms the base for baked dishes like mac & cheese, lasagne and vegetable gratins. Omit the cheese for a classic white sauce.
Ingredients
2 ½ cups warmed milk
Slice of onion
1 NOMU Cook’s Collection Bay Leaf
6 whole peppercorns from NOMU Black Pepper Grinder
60g butter
2 tbsp flour
1 cup finely grated cheese, such as mature white cheddar or gruyere
½ tsp mustard powder
NOMU Sea Salt and NOMU Black Pepper, to taste
A grating of whole nutmeg (optional)
Directions
Put the milk, onion, bay leaf and peppercorns into a heavy-based saucepan and bring to a boil. Remove from the heat and leave for ten minutes, allowing the flavours to infuse into the liquid. Strain the milk and discard everything else.
Melt the butter in a pan and add the flour. Mix together with a wooden spoon until well combined. Cook until the mixture begins to bubble. Pour the milk into the pan, a little at a time, stirring well in between each addition and allowing the milk to be absorbed to keep the sauce smooth. Carry on stirring until the mixture bubbles and thickens. Boil for 1 minute and then remove from the heat.
Add the grated cheese and mustard powder and stir through until the cheese has melted. Season as desired with salt, pepper and nutmeg.
Notes: This sauce forms the base for baked dishes like mac & cheese, lasagne and vegetable gratins. Omit the cheese for a classic white sauce.
