Mornay Sauce (Cheese Sauce)

[Stocks and Sauces]

20g/¾oz butter

20g/¾oz plain flour

a pinch of dry English mustard

a pinch of cayenne pepper

290ml/½ pint milk

55g/2oz Cheddar cheese, grated

15g/½oz Parmesan cheese, freshly grated (optional)

salt and freshly ground black pepper

1. Melt the butter in a pan and stir in flour, mustard and cayenne pepper. Cook, stirring, for 1 minute. Remove the pan from heat. Pour in milk and mix well.

2. Return to the heat and stir until boiling. Simmer, stirring well, for 2 minutes.

3. Add the cheese and mix well but do not reboil.

4. Season to taste with salt and pepper.