350g of sharp cheddar cheese
2 tablespoons of all-purpose flour
1 cup of whole milk (240ml)
1 pinch of nutmeg
350g of sharp cheddar cheese
2 tablespoons of all-purpose flour
1 cup of whole milk (240ml)
1 pinch of nutmeg
Grate the cheddar cheese or process it in a food processor
Place in a saucepan
Add the flour gradually, stirring constantly
Off heat, slowly add the milk while stirring
Season with nutmeg and cook until thickened
Heat over low flame to melt the cheese and thicken the sauce
Simmer for 1 minute, stirring constantly
Remove from heat and serve over soufflé omelette
Yields 16 tablespoons.
