Cheese Sauce
Bechamel sauce with cheese and a touch of mustard.
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Servings: 2 Pints
Calories: 230kcal
Cost: £1.00
Equipment
- 1 Wooden Spoon
- 1 Pot
Ingredients
- 2½ oz Butter
- 2¾ oz Flour
- 2 Pints Milk
- 1 each Onion “Clouté” a small onion with a bay leaf, studded with 3 cloves
- 1 Pinch Nutmeg
- 1 Pinch Paprika
- 1 Cup Cheddar Cheese grated
- 1 Tbsp. Dijon Mustard.
- 1 Dash Worcestershire Sauce
- Salt & Pepper to taste
Instructions
- Melt the butter and add the flour.
- Cook gently without colouring for a few minutes until the “roux” takes on a whiter shade and sandy texture.
- In the meantime, bring the milk to a boil with the onion clouté.
- Add the milk to the roux, whisking in little by little.
- Bring to a boil and cook on low heat for 10 minutes, until smooth and creamy.
- Add the cheese, to melt, then the mustard and a dash of Worcestershire sauce.
- Season with salt, pepper and nutmeg.
Nutrition
Calories: 230kcal | Carbohydrates: 13g | Protein: 8g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 216mg | Potassium: 205mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 562IU | Vitamin C: 0.03mg | Calcium: 251mg | Iron: 1mg