Frank's Recipes! Cheese Sauce

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Cheese Sauce

1 cup milk
1 cup water
1 bayleaf
pinch of nutmeg
1 tablespoon plain white flour
Knob of butter
1 cup grated strong cheddar

Bring the milk and water to the boil in a small saucepan
Add the bayleaf and nutmeg and simmer for 1 minute
Set aside to cool slightly
Meanwhile melt the butter in a 2 pint saucepan
Add the flour and stir
Over a low heat, gradually add the milk mixture
Keep stirring! the sauce will thicken rapidly
When it starts to thicken, stir vigorously off the heat to 'spin' it
This action removes lumps and 'silkens' the sauce
Add the rest of the milk mixture and return to heat, topping up with cold milk if necessary
When the desired thickness is reached, add the cheese
Return to the low heat and stir until all the cheese is incorporated into the sauce
To prevent a skin forming, place cling film over the pan
Sauce which thickens on cooling will thin again when heated