55g finely grated mature Cheddar, Gruyère or Parmesan cheese
1 teaspoon Dijon mustard
salt and pepper
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Method Prep:15min › Cook:5min › Ready in:20min
Pour the milk into a saucepan and add the onion, bay leaf, peppercorns and nutmeg. Bring just to the boil, then remove from the heat, cover and set aside to infuse for 10 minutes. Pass through a sieve into a jug.
Melt the butter in a clean pan. Stir in the flour and cook gently, stirring occasionally, for 1 minute. Do not allow the flour to brown.
Remove the pan from the heat and gradually pour in the warm milk, whisking constantly. Return the pan to the heat and bring to the boil, still whisking.
Reduce the heat and simmer the sauce gently for 2 minutes, until it is smooth and thick. Stir in the cheese and Dijon mustard, whisking until melted.
Taste and add salt and pepper. Serve or use immediately.