Season to taste and optionally add a pinch of nutmeg. Mix very well to get a nice, silky sauce. Remove them bay leaf and stir in the grated Gauda and Cheddar cheese. After about 5 minutes of cooking, remove the saucepan from the heat.Add the bay leaf, increase the heat and bring to a light boil, still whisking constantly. Mix vigorously until you get a nice, smooth, thick mixture, then gradually pour in the rest of the liquid, whisking constantly. Mix 1/4 of the liquid (milk and white wine mixture) into the flour mixture.The butter and flour mixture must remain white. Cook for about 3 minutes over low heat, mixing constantly with a whisk. Add the flour and 1/4 tsp of ground black pepper. Add butter to a saucepan and place over low heat.How do you thicken a cheese Roux with milk?.
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