It makes about 2¾ cups
A good sauce for Broccoli-Walnut Soufflé.
• 2 Tbs. butter
• 2 Tbs. flour
• 1 cup hot milk
• 2 egg yolks
• ½ cup grated Wensleydale or other mild cheese
• 1 cup sour cream
• 1 Tbs. prepared horseradish
• ½ tsp. Dijon mustard
• salt
• pepper
1. Melt the butter in a heavy skillet and stir in the flour. Lower the flame and cook the roux for a few minutes, stirring constantly. Gradually add the hot milk, stirring with a whisk as the sauce thickens. Then whisk in the 2 egg yolks, one at a time, and stir in the grated cheese.
2. Continue stirring with the whisk until all the cheese is melted. Do not let the sauce boil.
3. Add the sour cream, horseradish, mustard, and salt and pepper to taste. Cook over a very low flame for about 5 minutes more, still gently stirring. Serve hot.
