This creamy fondue-like sauce will dress up the plainest vegetable. Try it poured over courgetts (zucchini), broccoli, potatoes or pumpkin. It is also a great way to use up that old piece of Camembert or Brie left in the fridge.
Ingredients: 15g butter
1 tablespoon flour
125 mL milk
3 tablespoon white wine
75g Camembert or Brie
cheese, rind removed
freshly ground black pepper
Directions: 1. Melt butter in a small saucepan. Stir in flour and cook for 1 minute. Blend in milk and cook until the sauce boils and thickens, stirring frequently during cooking.
2. Stir in wine and cheese. Season to taste with black pepper, and cook over a low heat until cheese melts.
3. Decorate with thin cheese slices, if desired.