Ingredients:

  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1/2 tsp garlic powder
  • 2 cups low-fat milk, warmed
  • 1/4 tsp ground nutmeg
  • 1 tsp Dijon mustard
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 1/2 cups grated Emmental or Gruyère cheese
  • 1/2 cup grated Parmesan cheese

Instructions:

  1. Melt the butter over medium low heat until it begins to foam.
  2. Whisk in the flour and garlic powder, cooking for 1–2 mins until the mixture smells nutty and looks like a pale paste. Note: Don't let it brown or the flavor will change.
  3. Slowly pour in the warmed milk, one splash at a time. Whisk vigorously after each addition until all the milk is incorporated and the sauce is smooth.
  4. Stir in the nutmeg, Dijon mustard, salt, and pepper.
  5. Simmer gently for 3–5 mins until the sauce thickens enough to coat the back of a spoon.
  6. Reduce the heat to low or remove the pan from the heat entirely.
  7. Fold in the grated Emmental one handful at a time, stirring gently until fully melted.
  8. Stir in the Parmesan until the Cheese Sauce is a uniform, glossy gold.
  9. Remove from heat immediately to prevent it from becoming too thick.