Use this flavoursome sauce over cooked cauliflower or to gratinee scallops.
This recipe forms part of the Crepe Gateau with Spinach and Mushrooms recipe.
450ml (1 + 3/4 cups) milk
50g (5 tbsp) butter
28g (4 tbsp) flour
1/2 tsp flaky sea salt
1/2 tsp freshly ground black pepper
1/2 tsp freshly grated nutmeg
60g (1/2 cup) grated Gruyere cheese
- 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.