Creamy and velvety, this versatile sauce is delicious with steamed or sautéed vegetables, baked potatoes, or as a pasta sauce.
Ingredients:
| 2 garlic cloves minced |
| 1 onion finely diced |
| 1/4 Cup Butter |
| 1/4 Cup Flour |
| 1 Cup 18% Cream |
| 2 Cups Milk |
| 2 cups coarsely grated 5 Brothers cheese |
| 2 cups coarsely grated Oxfords Harvest cheese |
| 1 tsp Salt |
| A pinch of ground nutmeg |
| Fresh ground pepper to taste |
Directions:
- In a large sauce pan melt the butter and fry the onion and garlic until soft
- Whisk in the flour and continue to whisk and cook for about 2 minutes
- Slowly add the milk and cream, whisking constantly to avoid lumps. Once all the milk and cream has been added, cook, stirring very frequently until the sauce thickens, about 10 minutes. At first the mixture will appear too thin but will noticeably thicken after 5 -10 minutes of cooking
- Remove the sauce pan from the heat. Slowly add the cheese stirring until the cheese is mostly melted
- Mix in the salt, pepper and nutmeg