Best Cheese Sauce Ever!

Best Cheese Sauce Ever!

This is a versatile & classic cheese sauce. Great to use for macaroni cheese, lasagne, baked fish, eggs & vegetables…
Ingredients for approx 700ml sauce:

40g butter
40g plain flour
575 – 600ml milk
5ml dry English mustard
125g – 150g grated Dalewood Huguenot cheese
Pinch of cayenne pepper
¼ teaspoon nutmeg
Method:

Melt the butter over a gentle heat in a saucepan
Mix in the floor 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, stirring
Season with the cayenne pepper & nutmeg
Add a dash of either Full Cream Sherry or Muscadel just to give it that edge