Cheese Sauce -

Cheese Sauce

This sauce will keep in the fridge covered, for up to a week. Use for lasagnes, bakes, toppings and fillings.

Ingredients

MAKES ABOUT 575ML / 1PT

25g/1oz butter or margarine
25g/1oz plain flour
575ml/1pt warm milk
5ml/1teaspoon Dijon mustard
100g/4oz grated mature Cheddar cheese
Salt and freshly ground black pepper

Method

Melt the butter or margarine in a medium sized saucepan and stir in the flour. Cook for 30 seconds then remove from the heat.

Stir in the milk, a little at a time. Blending well after each addition to prevent any lumps. Return the sauce to a medium heat and stir constantly until the sauce thickens and boils.

Add the mustard and cheese and season to taste with salt and freshly ground black pepper. Continue to cook, stirring constantly, until the cheese has melted.

VARIATIONS: -
MUSHROOM SAUCE:- Omit the mustard and cheese and stir in 175g/6oz chopped button mushrooms which have been sauteed in a little olive oil with a clove of crushed garlic and a pinch of dried thyme.

TOMATO SAUCE:- Omit the mustard and cheese and stir in 45ml/3tablespoons tomato puree.

Related food category:

• Basic Recipe