I made this sauce as the base for macaroni gratin. It almost never made it that far, because it was really, really good. The ingredient list is kind of long, but it's mostly household items:
- Heavy cream
- Bay leaf
- Cloves (not a household item in my household, so I left it out)
- Salt and pepper
- Comte cheese
I took the thickened sauce off the heat and mixed in the salt, nutmeg, and pepper. I didn't have any white pepper, which the recipe called for, so anyone that wants to enjoy my macaroni and cheese is just going to have to deal with little black flecks mixed in. Deal with it.
I strained the sauce to remove any impurities (these includes bay leaves or peppercorns that may have found their way in) and mixed in the cheese until it was all nice and melted. That's the end of the sauce making. It was at this point that I strongly considered just skipping the macaroni gratin and sitting down with the pot of sauce and a soup spoon. I decided that probably wouldn't be too great for my heart, put the sauce in an airtight container with plastic warp pushed down on the surface to prevent any film from forming, and into the refrigerator it went. Macaroni and cheese was on the menu for the next night.