All-Purpose Cheese Sauce

By pammy_k

For crepe fillings and toppings.

Ingredients

• 1/2 cup all-purpose flour (scooped and leveled)
• 1 1/4 cups milk
• 4 tablespoons butter, optional
• 1 large egg and 2 egg yolks, whisked to blend in a bowl with
• 1/4 teaspoon salt
• Seasonings: salt, freshly ground white pepper, drops of hot pepper sauce, and a speck of nutmeg
• 2/3 cup grated Swiss cheese

Details

Servings 2

Preparation

Step 1

The sauce base: Measure the flour into the saucepan and whisk in the milk by dribbles; when well blended and smooth, set over moderately high heat. Add the butter if you are using it, and bring to the simmer, stirring with a wooden spoon. As the sauce thickens, beat vigorously with the whisk to smooth out lumps. Simmer, stirring with the wooden spoon, for 2 minutes to cook the flour. The sauce will be very thick.

In go the eggs: Remove from heat and vigorously beat the egg mixture into the hot sauce; beat in salt and pepper to taste, hot pepper sauce, and nutmeg - carefully correct seasoning. Let cool several minutes, whisking occasionally, then stir in the cheese.

*Ahead of time note: If not to be used almost at once, lay a piece of plastic wrap on top to prevent a skin from forming. May be stirred over hot water to warm and reheat - but just to tepid, only to loosen and decongeal.