METHOD
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make white roux
Add butter to a saucepan and place over low heat. Add the flour and 1/4 tsp of ground black pepper. Cook for about 3 minutes over low heat, mixing constantly with a whisk. The butter and flour mixture must remain white. In a jug, combine milk and white wine.
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make white roux
Mix 1/4 of the liquid (milk and white wine mixture) into the flour mixture. Mix vigorously until you get a nice, smooth, thick mixture, then gradually pour in the rest of the liquid, whisking constantly. Add the bay leaf, increase the heat and bring to a light boil, still whisking constantly.
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Add the cheese
After about 5 minutes of cooking, remove the saucepan from the heat. Remove them bay leaf and stir in the grated Gauda and Cheddar cheese. Mix very well to get a nice, silky sauce. Season to taste and optionally add a pinch of nutmeg.
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Usage and storage
This simple, basic cheese sauce can be used right away in different sauces or for tips, gratin, burgers, sandwiches or you can store it in an airtight container in a fridge for up to 4 days.