Okay, cheese sauce is good any time of the year.
However, the change of season leaves me craving the lightness of summer as well as the warmth of winter. What to do, oh what to do…
I’ve added a sprinkle of this, a dash of that and a little bit of hope and luck to my cheese sauce recipe.
It’s like lemony, fragrant velvet on your tongue. Fo’sho.
Autumn Cheese Sauce
1 tbs butter
1 tbs flour
1 cup of warm milk
1 cup of grated cheddar
1 tsp cumin
1 tsp white pepper
Juice of 1 lemon
rind of 1 lemon
A handful of fresh basil leaves
Melt the butter in a saucepan. Once its liquid, add flour and mix into a roux. When it forms a ball, cook for about a minute or so on a medium heat.
Remove the pot from the heat and add a bit of the liquid. Mix quickly to form a thick paste. Return the pot to a medium to low heat. Add the milk little by little until the sauce is the consistency you desire. Use a whisk to deal with any pesky lumps.
Add cheese and stir with a wooden spoon. One combined and melted, add cumin, pepper, juice and rind. Stir. Add basil leaves whole and leave to stand for a few minutes.
Remove basil leaves before serving with you meal… say a crumbed chicken breast, juicy steak or as I like to enjoy it – with a big piece of crusty bread!