Ingredients:

  • 4 tablespoons (57g) unsalted butter
  • 4 tablespoons (30g) all-purpose flour
  • 2 cups (473ml) whole milk, warmed
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground white pepper (or black pepper)
  • Pinch of nutmeg
  • 1 cup (113g) grated Gruyere cheese
  • ½ cup (56g) grated Parmesan cheese
  • Optional: 1 tablespoon dry sherry (for extra flavour complexity)

Instructions:

  1. In the saucepan, melt the butter over medium heat.
  2. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a smooth roux. Aim for a pale blonde colour, like a Digestive biscuit.
  3. Gradually whisk in the warmed milk, a little at a time, ensuring each addition is fully incorporated before adding more. Continue whisking until the sauce is smooth and thickened.
  4. Stir in the salt, pepper, and nutmeg.
  5. Remove from heat and stir in the Gruyere and Parmesan cheeses until completely melted and smooth. If adding, stir in the sherry.
  6. Use immediately or keep warm for a short period.