Cheese Sauce for Eggs Benedict
2 Tb butter
2 Tb flour
1 cup milk (plus 1/4 cup)
1/4 tsp white pepper
sprinkle of ground mustard
about 1 cup shredded cheddar cheese
Melt the butter in a small pan over medium-high heat. Add flour, and whisk till it starts to darken and smell "toasty". Slowly pour the milk in, whisking quickly and constantly, it will start to thicken FAST right at first. Stir until it barely starts to bubble and has thickened. Lower heat to low, sprinkle in pepper and ground mustard, and stir in cheese till melted. Drizzle in up to 1/4 cup of milk if it is too thick. Leave on VERY low heat, stirring occasionally, until ready to serve.
Ham on top of muffin. Cheese on top of ham. Egg on top of cheese. Sauce over all.
If you're in the mood to try something new, or have never tried hollandaise in the first place, try your Eggs Benedict my way!