Four cheese sauce

Four cheese sauce



2 1/2 cups milk
½ cube of vegetable stock
1/4 cup butter
1/4 cup white flour
1/4 cup gorgonzola cheese
1/2 cup grated fontina cheese
1/2 cup grated parmesan cheese
1/2 cup grated smoked provola cheese
1/8 teaspoon salt, to taste
2 Tbsp of mascarpone
Nutmeg
Walnut (optional)


In a small saucepan, heat the milk until steaming, but don't let it boil or form a skin.
While the milk heats, melt the butter in a heavy 2-quart saucepan on low heat.
Add the flour and whisk to form a smooth roux.
Continue to cook and whisk for 3 to 4 minutes to thoroughly cook the flour.
Increase heat to medium, and whisk the hot milk into the roux in a thin, steady stream.
Continue to cook until the sauce is smooth and thickened slightly.
Don't stop whisking, since white sauces can burn in an instant.
Lower the heat, add the cheeses and the vegetable stock cube and whisk until the cheeses melt.
Using a double boiler or a heat diffuser, gently cook on very low heat for about 10 minutes, stirring occasionally.
Add mascarpone, the nutmeg and salt to taste.
Serve with crushed walnuts! 
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