- Start by melting the spread in a saucepan which is NOT non-stick.
- Take the pan off the heat and allow to cool just a little.
- While this cools mix the milk and cream in a pint jug.
- Stir the flour and mustard powder into the melted butter and blend to make a
paste. You can use either a wooden spoon or a balloon whisk. Cook for 1 minute
on a medium heat, stirring constantly to prevent burning.
- Add the milk and cream mixture in very small quantities, blending each addition
smoothly before adding any more. Don't rush this stage or you will have lumps!
- If you aren't already using a whisk, change to one now. Whisk in the Parmazano.
- Whisking constantly but not over-vigorously, heat the sauce to a gentle simmer.
Cook very gently for 5 minutes, whisking all the time. If the sauce starts to go too
thick you can add a little more milk.
- Add the cheese and whisk it in. It will melt if you have grated it finely.
- Season with salt and pepper, grate some nutmeg into the sauce.
Done!
Cheese sauce is very much a matter of personal taste. We like to imitate a mature
cheddar flavour in our sauces, but if you prefer something with less bite reduce the
quantity of mustard powder.
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