This creamy sauce is delicious on top of red meat or fish. If you can't find Gruyère cheese, it can be substituted with grated Parmesan or Cheddar.
- 30g butter
- 30g plain flour
- 300ml (½ pint) milk
- 30g Gruyère cheese, grated
- 3 tbsp fresh parsley, finely chopped
In a small saucepan, melt the butter. Stir in the flour and cooking, stirring constantly, for 1 minute, until a roux is formed.
While still continuously stirring, gradually add the milk. Bring to the boil.
Reduce heat and simmer gently for 2-3 minutes, still constantly stirring, until the sauce is thick.
Add the grated cheese and stir until smoothly mixed with the sauce.
Add the chopped parsley; stir until the parsley is evenly distributed throughout the sauce.