Had some bits and bobs of cheese to use up, so made a (very pungent) cheese sauce. There was a bit of, VERY rice Camembert in the fridge and a small piece of red Leicester, so they went for a swim in some hot milk...
Smelly Cheese Sauce
1 pint milk
20g sauce flour
2 teaspoons Marigold Bouillon
40g Camembert cheese
50g red Leicester cheese
In a sauce pan, mix the sauce flour with a little cold milk until smooth. Add the rest of the milk gradually, whisking all the time to avoid lump.
Place the saucepan over low heat and cook until the sauce has thickened, about 10 minutes. Add the Marigold and the cheese, grated or cut fine. Cook & stir continuously over low heat until cheese is melted. Taste and add salt & pepper if needed.
Normally, I would add Worcestershire sauce and Colman's mustard powder to a cheese sauce, but this one was very tasty and cheesy as it was - that's the Camembert.
Makes 2 servings
Nutrition Data per serving
Calories (kcal) 319.9
Carbohydrate (g) 26.3
Protein (g) 22.5
Fat (g) 13.9
Fibre (g) 0.5
I use sauce flour as it is very fine and can be used without fat to make a roux, as you normally would make a white sauce.
I steamed a cauliflower and used half the cheese sauce on half the cauliflower - baked it in the oven for about 30 minutes, just to let it get bubbling and a little browned.
Served with other cheese loving veggies - 100g fine beans, 150g asparagus and 100g broad beans (which are actually pretty cheese neutral).
Nutrition Data for full meal
Calories (kcal) 523.7
Carbohydrate (g) 48.6
Protein (g) 43.3
Fat (g) 17.7
Fibre (g) 14.9
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