Steeping the milk with peppercorns and a bay leaf infuses great flavor, but you can bypass that step if you choose. Try a mixture of cheddar and Swiss for a great variation on this classic sauce. In fact, almost any cheese will work.
1 1/3 cups 1% low-fat milk
3 whole black peppercorns
1 bay leaf
3 tablespoons all-purpose flour
1 cup (4 ounces) finely shredded extra-sharp cheddar cheese
How to Make It
Combine the first 3 ingredients in a medium sauce-pan, and cook over low heat 5 minutes. Remove from heat, and cool 5 minutes. Strain milk mixture through a sieve, discarding solids.
Place flour in pan; gradually add 1/4 cup milk, stirring with a whisk until blended. Cook over low heat 1 minute, stirring constantly. Add remaining milk; cook until thick (about 5 minutes), stirring constantly. Remove from heat, and add cheese, stirring until melted.
This is going to be watery; very watery. Adding water,
which comprises 80+ percent of low fat/no fat milk, to flour and expect to make
a roux, béchamel or mornay sauce is like mixing sand and water and
expecting to make mortar. Putting whole peppercorns into anything that cooks
for only 5 minutes, is useless. Use white pepper instead.
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