Vegetarians may like to know you can buy a vegetarian style Parmesan from Bookhams
|25g sauce flour or plain flour|
|50g block butter, cut into chunks|
|75g grated cheddar|
|40g grated parmesan, for vegetarians see intro|
|Salt and freshly milled black pepper|
|Oven temperatures and Conversions|
|Click here for information|
|You will also need a Delia Online Little Gem ‘Sauce’ pan (heavy gauge aluminum, measuring 16cm by 8cm or similar)|
This recipe is adapted from ‘Delia’s Complete How to Cook’
When you're ready to make the sauce, put the milk in a saucepan, then simply add the sauce flour, butter and seasoning and bring everything gradually up to simmering point over a medium heat, whisking continuously with a balloon whisk, until the sauce has thickened and becomes smooth and glossy.
Then turn the heat down to its lowest possible setting and let the sauce cook very gently for 5 minutes to take the raw taste out of the flour, stirring from time to time.
After that stir in the cheddar and grated parmesan.
Finally taste and check for seasoning.
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