posted by Emma 10-29-100 4:13 PM
Cheese Sauce
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup milk
1 tablespoon heavy cream
1/2 cup coarsely grated Asiago, Gruyère or Swiss cheese (about 2 ounces)
a small pinch freshly grated nutmeg
In a small saucepan heat butter over moderately low heat until foam subsides and stir in flour. Cook roux, stirring constantly, 2 minutes. Add milk and cream in a stream, whisking, and simmer, whisking, 2 minutes, or until sauce thickens slightly. Remove pan from heat and stir in cheese, nutmeg and salt and pepper to taste until cheese is melted. Keep sauce warm, covered, over very low heat.