Traditional French cheese sauce enriched with Port Salut
- ¼ onion
- 1 bay leaf
- 6 peppercorns
- 300ml (½ pint) semi-skinned milk
- 15g (½ oz) butter
- 15g (½ oz) plain flour
- Fresh nutmeg
- Large pinch cayenne pepper or mustard powder
- 50g (2oz) grated Port Salut plus a little extra for topping!
1. Put onion, bay leaf and peppercorns in a pan with milk. Heat to almost boiling, when small bubbles start to form at sides of pan.
2. Turn off heat, cover and leave to infuse for 20min. Strain through a sieve into a jug. Set aside.
3. Heat butter in a pan and add flour to make a roux. Cook for 1min, continuously stirring, until cooked but not coloured.
4. Turn off heat then gradually pour in infused milk in stages, whisking continuously with a balloon whisk.
5. Turn heat back on. Stirring continuously, simmer gently for 2 min, until sauce is thickened and smooth.
6. Turn off heat and season with salt and pepper. Grate over about a ¼ of a teaspoon of nutmeg, add a pinch of cayenne pepper and the grated Port Salut cheese. Whisk gently until cheese is melted.
7. Pour over something delicious, and top with a little extra Port Salut cheese!