This makes a lovely thick cheese sauce that can be used on a variety of dishes, such as cauliflower, pasta, lasagne, fish, etc.
Ingredients
- 40g butter (or margarine)
- 40g plain flour
- 400ml milk
- Optional: 1 tsp English mustard (powdered kind is OK)
- 100g mature cheddar cheese, grated (or any strong cheese)
- salt and freshly ground black pepper
Method
- Melt the butter in a medium pan and stir in the flour. Cook over a gentle heat for one minute (making a Roux). Remove the pan from the heat and gradually add the milk, a little at a time, stirring well (otherwise you’ll get lumps). Return the pan to a medium heat and bring the mixture to the boil, stirring constantly. Simmer for two minutes, then remove from the heat. I find a whisk is useful here. [tip: If it has too many lumps, pour the mixture into a small blender like a magic bullet and give it a quick whizz before returning it to the pan. Be careful as it will be hot.].
- Stir in the mustard and two thirds of the cheese and set aside.
- Season to taste.
- Pour over the sauce over whatever you are cooking. Scatter over the remaining cheese and bake for 25-30 minutes, until the top is golden-brown and bubbling.
