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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Steeping the milk with peppercorns and a bay leaf infuses great flavor, but you can bypass that step if you choose. Try a mixture of cheddar and Swiss for a great variation on this classic sauce. In fact, almost any cheese will work. Ingredients:
1 1/3 cups 1% low-fat milk |
3 whole black peppercorns |
1 bay leaf |
3 tablespoons all-purpose flour |
1 cup (4 ounces) finely shredded extra-sharp cheddar cheese |
Directions:
1. Combine the first 3 ingredients in a medium sauce-pan, and cook over low heat 5 minutes. Remove from heat, and cool 5 minutes. Strain milk mixture through a sieve, discarding solids.
2. Place flour in pan; gradually add 1/4 cup milk, stirring with a whisk until blended. Cook over low heat 1 minute, stirring constantly. Add remaining milk; cook until thick (about 5 minutes), stirring constantly. Remove from heat, and add cheese, stirring until melted.
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