Recipe: Vicki Ravlich-Horan | Images: Brydie Thompson

100g butter
½ cup flour
1½–2 cups milk
lots of your favourite Meyer cheese, grated (I especially love their not just award-winning but the 2019 Champion Cheese winner goats milk gouda for this)

In a small pot, melt the butter. Stir in the flour until it forms a paste—this is called a roux. Cook out the flour, stirring continuously, for at least a minute.

Over a low heat, and whilst continuing to stir, pour in approx. a third of the milk. Once incorporated, slowly stir in remaining milk. (By adding the milk slowly you will avoid lumps forming and create a silkier sauce.)

Add the cheese and continue to stir until the sauce thickens to the desired consistency. Season to taste with salt and white pepper.

Pour the hot sauce over steamed vegetables (cauliflower and broccoli are great but when in season asparagus is also delicious!). Then for an extra flourish pop it under the grill for a few minutes before serving.

Got leftover cheese sauce? Spread it between two pieces of bread and grill for a luxurious toastie. Or freeze it for next time.

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