lorax

This is a classic French-style roux sauce, which although it sounds daunting, is actually very very easy to make. I like it on Cauliflower or other cruciferous veggies, as well as Artichokes and Asparagus.... If you don't eat it all in one sitting, put it in a little tupper in the fridge, and let it set. It makes a fantastic spread.

Ingredients
* about 1/2" of butter off of a pound block
* flour, about 1/4 cup (varies by altitude). Being where I am, I use Quinua flour, however regular white flour is the traditional ingredient.
* 1/2 C dry white wine; I like a German Qualitasswein for this. However, any cheap dry white plonk will do. I have made this very successfully using the dregs of box wine. You can also substitute Brut Champagne or Spumante, especially if you left it open at a party and it's gone flat. Only, make sure it's Brut at the very minimum.
* 1/2 C cream or full-fat milk.
* About 1/2 C of Parmegiano Reggiano, in fine shreds. (see below for cheese notes!)
* a dash of mace.
* a dash of parsley.
* a dash of dill.

Kitchenware required
* A saucepan with sufficient capacity for 1 1/2 cups of sauce
* A wire whisk
* The stove
* Possibly a rotary-style cheese grater, depending on the state of the cheese you're using.

Method
* Melt the butter in the saucepan unti it's just liquified - do not allow it to separate. If you have trouble with this, add a drop of lemon juice. Remove from the heat.
* Whisk the flour into the butter until a thick paste forms. Use just enough flour to make the paste; you don't need the rest for now. This is the roux.
* Add the cream and wine, and return the sauce back to low heat. Whisk briskly until the roux is fully dissolved in the liquids. Add the mace and spices.
* Once the mixture is at a low boil, begin adding the cheese, bit by bit, and constantly whisking to make sure nothing sticks. Continue until your sauce is fully cheesed.
* Keep stirring until it reaches your desired consistency. Serve immediately!

Really horrid, snobbish people (and really expensive restaurants) sometimes transfer the final sauce to a fondue pot to keep it at the desired consistency throughout the entire dining experience. I prefer to let it congeal as I eat it, because the flavour changes subtly as it cools.

(cheese notes) To vary the flavour and texture of the sauce, you can also use Peccorino Romano; I also sometimes substitute or just throw in a semi-dry, sharp goat's milk cheese called Amalatea. Experiment with your cheese! Any of the full-mature or semi-hard cheeses, grated finely, will work in this sauce. The maximum number I've ever blended was 7 types (Parmesan, Romano, Old White Cheddar, Amalatea, Belpaese, Fruilano, and a few crumbles of Goatsmilk Feta.) The amount of cheese used determines the strength of the sauce, as well as the final bouquet. More cheese also makes the sauce thicker.

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