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PREP10 min
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Cooking40 min
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Ready in50 min



  1. Step
    In a pot over medium heat, let the milk steep with herbs, shallot and spices for 30 minutes.
  2. Step
    Strain out the ingredients and return the aromatic milk to the pot.
  3. Step
    In a separate large pot, melt the butter using low heat, being careful not to let it brown. Sieve the flour and add it to the butter, mixing with a whisk until it forms a smooth, uniform texture to form a ‘roux’. Cook the roux for 4 minutes until the colour is light gold.
  4. Step
    Slowly add hot milk while mixing to create a béchamel sauce. Once the sauce is thickened, slowly add the grated cheeses one handful at a time.
  5. Step
    Once all cheese is added and melted, add salt, lemon and vermouth. Let sit on low heat for 5 minutes to let the flavours come together.
  6. Step
    Serve with your favourite breads and vegetables.

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