Nov 072013
 

I used to have a fear of cheese sauce. Not in a running out of the room at the sight if it or even an allergy way, but because I had always thought it meant creating a roux. I hate to think how many times I have ruined a roux, or roux-ined one in fact! (boom boom)

Then Delia came to my rescue and gave me a ‘bung it all in’ sauce which works brilliantly. I think you’ll find ‘bung it all in’ is a culinary term accepted worldwide…

And it doesn’t really matter what cheese you use…it can be fridge leftovers or ‘specially bought. For ease, I am using fridge staples, Cheddar and Parmesan.

This recipe makes about a pint but you can easily freeze what you don’t use. I use it for fish pie, cauliflower cheese, pasta….you name it.

You will need:

1 pint (570ml)milk
40g plain flour
40g butter
1/2 tsp mustard powder (optional)
50g grated Cheddar
25g grated Parmesan

Place all the ingredients except the cheeses into a medium-sized saucepan and place over a gentle heat. Stir continuously with a balloon whisk until the sauce becomes thick and glossy(altogether this takes about 10 mins). Add the cheeses and whisk some more, adding a good grind of salt and pepper to taste.

Et,voila! Easy, huh? Come on, if I can do it…

My cheese sauce, dribbled over cauliflower, topped with a little more grated cheese and ready for the oven

My cheese sauce, dribbled over cauliflower, topped with a little more grated cheese and ready for the oven

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