1/4 liter of milk (8 oz.)
30 grams unsalted butter (1oz.)
15 grams flour (1/2 oz.)
50 grams grated gruyere cheese (1.75 oz.)
Preparation:
Put the butter in a pan. When the butter is melted, add the flour and cook a few minutes. Place milk in a pan and scald. Slowly add the milk. Cook milk over medium heat until the sauce nearly boils. Add the cheese and stir until it melts and sauce is hot.
History:
I first encountered this sauce while visiting my French sister, Odile. This recipe is in grams because it is her recipe. In 2005, I traveled back to France to be her witness at her wedding.
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