A Model Cheese Sauce.

“Nothing tastes as good as skinny feels.”

Oh Kate Moss, the poor thing. She must have grown up in one of those canned peas and shoe-leather roast beef households in England. Or perhaps smoking has stripped her tongue of the few remaining tastebuds that weren't dulled by an overdose of Branston pickle as a child. Whatever the reason, clearly the girl hasn't tried anything worth eating, because who in their right mind would say such a thing? One who has been to Paris without touching a croissant, that's who. Sigh.

As a tribute to Ms. Moss, I'd like to share a recipe for a wonderfully anti-diet cheese sauce concocted by Marnie and Megan, two very good friends of mine with whom I reunite each Christmas in Prince George. They stirred it up for a 'Three Sets of PG Sisters' brunch we had a few weeks ago, and served it over poached eggs with sauteed mushrooms, spinach, and tomatoes. The eggs, by the way, were from chickens raised by their mom. Can't beat Jan's eggs.

Kate Moss' theory is completely vanquished by this sauce, firstly because it tastes so much better than skinny feels, and secondly because Marnie and Megan eat it and are very beautiful people. HA!

You too can combat stick-thin model theories by making this sauce, loving it, and passing it along. Please keep in mind that this recipe is just a rough guide – when I re-created it I didn't really measure anything, so just keep tasting as you go to get it just right. Essentially it's a white sauce to which you add a great deal of McLarens cheese and four special ingredients. It's perfect for eggs on a cold winter's morning.


Meg and Marn's Cheese Sauce

3 tablespoons butter
3 tablespoons flour
1 ½ – 2 cups milk
1 container McLarens cheese
1 tablespoon horseradish
1 small or ½ large clove garlic, finely chopped
½ to 1 tablespoon dijon mustard
¼ teaspoon cayenne pepper, or to taste
cracked black pepper, to taste

Melt the butter over low/medium heat in a small saucepan, then add the flour and whisk together to make a roux. Stirring, let bubble for a minute. Add the milk in small additions, whisking into the roux and allowing it to thicken. Once you have a thin white sauce, crumble the cheese in and stir to combine (keep tasting and adding cheese until it's reached the desired cheesy flavour and right consistency). Add remaining ingredients to taste, and more milk if it gets too thick. Serve immediately, preferably in front of an episode of Fashion File.


The pics below........Brunch, including our attempts to get into the most heavily fortified bottle of sparkling wine in existence. Thirty years of education between the six of us and I ended up having to saw the top off.
Sadly, no pictures of the cheese sauce specifically, but trust me when I say it looks delicious. Also some of winter in Prince George.