Cheese Sauce (pouring)

If you have time it is nice to infuse the milk. If not just omit this step and continue with the roux.

To infuse the milk:

Put the milk in a pan and add the bay leaf, cloves and chopped onion. Bring to the boil, take off the heat and leave to infuse for at least 30 minutes. Sieve into a jug.

Make a roux: Melt the butter in a saucepan over a low heat and add the flour. Keep stirring with a wooden spoon or whisk for 2 or 3 minutes, to cook the flour a little, don’t let it brown, you want to keep it golden.

Gradually pour in the milk, a little at a time, stirring constantly, until it boils. Now simmer for about 5 minutes to cook the flour a little more. Keep an eye on it, stirring occasionally, so it doesn’t catch on the bottom.

Sprinkle in the cheese and stir until it melts and the sauce is smooth. Season well.

Use for coating vegetables, in lasagne or moussaka.