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–+ servings

Cheese Sauce

Bechamel sauce with cheese and a touch of mustard.
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Keyword: Sauces, Bechamel, White Sauce, Cheese
Category: Sauces
Course: Sauces, Hot
Cuisine: French
Cook Time: 20 minutes
Total Time: 20 minutes
Servings: 2 Pints
Calories: 230kcal
Author: MJF
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