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A mature Cheddar or nutty Gruyère will melt perfectly in this versatile sauce. Try it poured over broccoli or cauliflower that has been sautéed with pancetta and grilled until golden; or wrap some leeks in ham, smother with the sauce and cook in the oven till bubbling. You could also mix it with cubes of fish, add some capers and bake with sliced potatoes on top.
Typical values per serving:
This recipe was first published in June 2008.