This is a versatile & classic recipe for anything which calls for
a good cheese sauce …
40g plain flour
575 – 600ml milk
5ml dry English mustard
125 – 150g grated Dalewood Huguenot® cheese
Pinch of cayenne pepper
¼ teaspoon nutmeg
Melt the butter over a gentle heat in a saucepan.
Mix in the flour with a wooden spoon & cook gently for 2 – 3 minutes stirring all the time.
Add the mustard.
Remove from the heat & add the milk, stirring all the time.
Return the pan to the heat & bring the sauce up to the boil, stirring continuously.
Simmer very gently for approx. 5 minutes.
Once the sauce is creamy remove from the heat & add the cheese gradually while stirring.
Season with the cayenne pepper & nutmeg.
Add a dash of either Full Cream Sherry or Muscadel just to give it that edge.