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     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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