DANIEL'S CHEDDAR SAUCE
Tastes chef Daniel Reid infuses milk before adding to the cheddar sauce. This gives an added dimension to the flavour to make it the tastiest cheese sauce I have tasted in a long time.
25g (2 + 1/2 tbsp) butter
14g (2 tbsp) flour
1/8 tsp dry mustard powder
flaky sea salt and freshly ground black pepper
250ml (1 cup) Milk Infusion
120g (1 cup) grated cheddar cheese
- Place butter into a heavy-based saucepan set over a medium heat. Melt butter and add flour and mustard. Stir to combine and cook for 3-4 minutes or till mixture begins to smell nutty.
- Very slowly add Milk Infusion, stirring after each addition, and continue to cook and stir till mixture is smooth.
- Allow sauce to come just below boiling point. Add cheese and stir till melted. If sauce appears too thick for your liking, thin down with additional Milk Infusion.
- Serve immediately or chill to reheat at a later stage. Reheat over a low heat while stirring and add additional Milk Infusion if required to reach the consistency you desire.