I made the most amazing cheese sauce last night. seriously. it was incredible. I wanted to marry it, that’s how good it was.
I followed the directions my friend jesse posted atÂ his awesome food blog corduory orange. and by followed, I mean a few days ago I re-read his post and tried to remember what he said to do.
I used equal parts butter and flour. The cast iron skillet is, I think, the most important part of the recepie.
I browned the roux and when it started to smell a little I freaked out and poured about 1 1/2 cups of milk into it.
I wisked the milky roux for about 15 min. while I grated cheese with the other hand.
this is the funny part: the cheese? is really really old. it’s been in my fridge for over a year. A fine vintage jarlsberg:
I figured that because it was so well wrapped and not fuzzy at all, it should be ok. despite the sell-by date on the back:
seriously: this cheese was purchased for my 29th birthday party, but we never put it out. it’s been sitting in my fridge since April 2006. delcious!