(makes 500ml)

Use this flavoursome sauce over cooked cauliflower or to gratinee scallops.

This recipe forms part of the Crepe Gateau with Spinach and Mushrooms recipe.

INGREDIENTS

METHOD

• Place milk into a medium saucepan set over medium heat and bring to just below boiling point.
• Place butter in a medium saucepan set over a medium heat and melt. Add flour and cook flour and butter, stirring frequently to prevent darkening. When you can smell a nuttiness very slowly pour milk into saucepan, stirring as you pour.
• Bring to the boil and cook for 1 minute, whisking continuously. Reduce heat to a simmer and add salt, pepper and nutmeg. When sauce is thick enough to coat the back of a spoon, remove from heat.
• Add Gruyere cheese and stir till melted. Use immediately or cool and cover surface with plastic wrap. Refrigerate for up to 2 days.