Preparation:
1. In a medium saucepan over medium-high heat, saute garlic in oil and port for 2 minutes. Add flour and cook for 2 more minutes.
2. Slowly pour in milk, whisking constantly. Sauce should thicken slightly. Continue to cook, whisking, until it becomes the consistency of whipping cream.
3. Add mustard and cheese. Mix miso with 3 tablespoons of hot water; stir until smooth and add to sauce. Remove saucepan from heat.
4. Stir in pan drippings. Serve hot.
Makes 3 cups. |
