- 1 medium onion – diced
- 1/2 pint (300 ml) of milk. You can replace 1/3rd of the milk with white wine.
- 40g of plain flour
- 40g of butter
- 85g of grated / crumbled cheese
- You can use a single hard cheese such as Coolea or Glebe Brethan. Or mix a couple of cheeses including perhaps a blue such as Cashel blue.
- Pinch of cayenne pepper
- Splash of Worcester sauce
- Handful of chopped parley
- Melt the butter over a gentle heat in a medium sized saucepan.
- Slowly sweat the chopped onion until soft
- Off the heat add the flour and mix together to form a smooth paste and then cook for 1 or 2 minutes.
- Very slowly, add the milk, a little at a time, whilst continuously whisking or stirring with a wooden spoon. Add the Worcester sauce.
- Continue to cook over a medium heat until the sauce starts to thicken and then reduce the heat and simmer for about 5 minutes. Do not allow the sauce to boil.
- Add the cheese(s) and stir until the cheese melts.
- Add the cayenne pepper and parsley, cook gently for a few more minutes.
- Stir well and then serve.
This sauce can be used in many dishes, such as pasta bake or chicken.