Recipe:

6 to 10 depending upon application

Nieuwe alinea

goes with Mac & cheese, Macaroni Ham & cheese, Moussaka, makeshift Carbonara, fish gratin, Belgian Endives with ham and cheese, …

Method:

1. Melt butter on low heat, add the flour and stir until mass is coherent and slightly dry.

2. Add the milk and heat on medium heat while continuously stirring until the right thickness. In case the sauce is too thick, add some milk, in case the sauce is too thin, keep stirring and allow to simmer until the right thickness is achieved.

3. Add seasoning and lemon juice and taste. 

4. Add salt and pepper to taste

5. Filter sauce through a fine sift 

6. Add grated cheese:  Emmenthaler, Gruyère, Cheddar, Parmesan, blue cheese, goat cheese, a mix of cheeses, … all are valuable options depending upon destination and personal taste.

TIP: 

• To thicken the sauce and stabilize it, you may add some cream additionally. 

• When using this sauce for oven pasta, add grated cheese and some panko or breadcrumbs for colouring.

• When adding heavy tasting cheeses, lower the quantity, when adding lighter tasting cheeses, add a bit more.