I used this as pizza sauce for my Spicy Tuna and Shitake pizza yesterday ( see Spice Tuna and Shitake Pizza in Bechamel Sauce for the pizza recipe) this can also be use for quiche and as a pasta sauce. You can also add a cup of water and you have an instant thick soup, just add a dash of nutmeg for additional flavor. Whichever way you want to use it with, it’s all up to you. This sauce is creamy and cheesy but not cloying.
Butter, melted – 50 g.
All Purpose Flour – 50 g.
Full Cream Milk – 250 ml
Water – 150 ml
Chicken Powder – 25 g. (1 1/2 tbsp)
Cheddar Cheese, grated – 100 g.
1. Make a roux. On a non-stick pan, melt butter on a low fire. Add the flour and mix thoroughly using a wire whisk. continue whisking for 5 minutes to remove the “flour taste” in the mixture
2. Add the milk and water. Make sure that they are in room temperature. Turn off the fire. Mix the ingredients well. there should be no lumps on the sauce. Add the rest of the ingredients. continue to stir under low fire until the sauce is thick.