INGREDIENTS
Basic Béchamel Sauce:
4 tbsp Clover Springbok Unsalted Butter
4 tbsp Flour
2 1/2 cups Clover Full Cream Milk
Salt to taste
To turn the sauce into a Smokey, Spiced Cheese Sauce:
1 cup Clover White Cheddar, grated
1/2 cup Blue cheese, crumbled
4 tbsp Chives, finely chopped
4 tbsp Chipotle Tabasco
Freshly ground black pepper to taste
To turn the sauce into a Mushroom & Pepper Sauce:
3 tbsp Olive Pride Blend of Seed Oils and Extra Virgin Olive Oil
100g Porcini or button mushrooms
1 tbsp Roughly chopped rosemary
4 Garlic cloves, finely chopped
Salt and lots of freshly ground black pepper to taste
To turn the sauce into a Parmesan & Pesto Sauce:
5 tbsp Freshly grated parmesan
3 tbsp Fresh basil pesto
Method
On medium heat, melt butter and stir in flour.
Cook for 1 minute while stirring continuously.
Slowly add milk in stages while mixing with whisk to prevent lumps.
Once milk is added, allow sauce to cook for another minute still whisking.
Season lightly with salt.
To turn the sauce into a Smokey, Spiced Cheese Sauce
Add blue cheese and cheddar cheese into the sauce while stirring to help cheese melt evenly.
Add chives and finish of with Chipotle Tabasco.
To turn the sauce into a Mushroom & Pepper Sauce
In a separate pan: Heat oil over medium heat before adding mushrooms.
Cook until golden.
Add rosemary and garlic before cooking for another minute with salt and lots of freshly ground black pepper.
Add cooked mushrooms to the béchamel sauce and stir through.
To turn the Sauce into a Parmesan & Pesto Sauce
Add parmesan cheese to the sauce and stir to melt through.
Finish by adding pesto and stirring thoroughly.
CLOVER INGREDIENTS USED IN THIS RECIPE
