---------- exported from cookworks for meal-master, v7.0
 
      title: cheddar cheese sauce
 categories: professional, sauce
   servings: 4
 
       1 c  clarified unsalted butter
       8 oz bread flour
       4 qt milk
       1    onion
       1    clove
       1    bay leaf
            salt
            nutmeg
            white pepper
       2 c  cheddar cheese
     1/2 t  dry mustard
       2 t  worcestershire sauce
 
 heat butter in a large skillet, over a low flame 
 add the flour and whisk to make a white roux 
 remove from heat and allow to cool slightly 
 scald the milk in a saucepan, over a medium flame
 gradually beat the scalded milk into the roux 
 place over a moderate flame
 heat and stir to a boil, reduce heat to a simmer 
 impale the bay leaf to the onion with the clove 
 add to the sauce 
 simmer for 15-30 minutes, stirring often 
 add grated cheese, dry mustard, and worcestershire sauce 
 stir until cheese melts
 add hot milk as needed to adjust the consistency 
 season very lightly with salt, nutmeg, and white pepper strain through a
 chinois
 top with melted butter to keep a skin from forming 
 keep warm in a bain marie 
 or cool quickly in ice or a vented water bath and chill
 serve hot or warm
 
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