cheese sauce

60g	Butter
60g	Plain flour
1 lt	Milk
Pinch	Grated nutmeg
6	Egg yolks
100 ml	Double cream
200g	Emmenthal, Gruyere or Cheddar (fine grated)
	Salt & pepper

Method

1.      Melt the butter over a low heat.

2.      Add the flour, stir & cook for 2-3 mins without colouring.

3.      Pour in the cold milk onto the roux, whisking as you bring it to the boil over a medium heat.

4.      When the sauce comes to the boil, lower the heat & cook for 10-15mins.

5.      Season to taste with nutmeg, salt & pepper.

6.      Mix the yolks & cream together in a bowl, then pour the mixture into the béchamel, whisking as you do.

7.      Let it boil for 1 min, then remove from the heat & whisk in the cheese.

Adjust the seasoning & pass through a chinois