1. Slowly melt the butter and flour with all the seasonings, using more salt than anything else. 2. Slowly cook the paste without allowing it to burn. 3. Add the milk and cream, if using, all at once. 4. Turn the heat on the pit to medium-high, at least, and ring to the boil, whisking continuously, until the mixture is thick and smooth. 5. Add some grated cheese, if desired. 6. Cover with a tight layer of plastic wrap, adhering to the surface of the sauce, lest a skin develop, which will procure a lumpy product. 7. Alternately, use right away, with a whisk in the pot, for stirring it while it's hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
