This is a great cheese sauce recipe which is easier than the traditional method when you have to add the milk gradually. With this recipe you just add the milk, flour and butter all together but make sure you whisk continuously – no-one likes a lumpy cheese sauce!
Makes 570ml / 1 pint
575ml (2½ cups) milk
50g (⅓ cup) plain white flour
60g (2oz) butter
2 teaspoons Taste #5 Umami Bomb
70g (2½ oz)Cheddar cheese, grated
40g (1½ oz) Parmesan, grated
Sea salt and freshly ground black pepper
- Place the milk, flour and butter in a medium saucepan over a medium-low heat. Gradually bring to simmering point, whisking continuously, for about 5 minutes, or until the sauce becomes thick and smooth.
- Reduce the heat to low, and allow the sauce to cook very gently for 5 minutes, stirring occasionally.
- Season the sauce with the Umami Bomb, cheese, nutmeg, salt and freshly ground black pepper.