• 1

    Grate the young and mature cheese ahead of time so you have them ready for your sauce. We used 150 grams here.

  • 2

    The basis of a good cheese sauce starts with the roux. The roux makes sure you get a nice bound sauce.

  • 3

    Melt 20g of butter in a saucepan over low heat until melted. Then add the 20g flour to the melted butter and stir well together.

  • 4

    After this, pour a little milk into the roux step by step, stirring meanwhile until you have a smooth sauce.

  • 5

    Take the pan off the heat and add the grated cheese in small steps. Keep adding a little bit at a time until the cheese is completely melted and it has become a nice cheesy sauce.

  • 6

    Season the sauce with a pinch of salt, pepper and, for example, nutmeg if you serve it with the vegetables. Here, we added chilli flakes and served it with a tortilla cake with nachos.

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