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Ingredients
50g unsalted butter
50g plain flour
568ml whole milk, cold
160g mature Cheddar or Gruyère, grated
1 tbsp Dijon mustard
Method
Put the butter into a saucepan and melt until foaming. Stir in the flour and continue to cook and stir over a medium heat for 2 minutes until the mix (roux) feels sandy and smells toasted.
On a medium heat, gradually whisk the cold milk into the roux, in three stages, whisking to remove all lumps between each addition. Once smooth, continue to heat until it comes to the boil, then reduce the heat slightly, and continue to cook, stirring, for 1 minute. The sauce should thickly coat the back of a wooden spoon.
Take the pan off the heat and let the sauce cool slightly. Add the cheese and whisk until smooth. Whisk in the mustard and season to taste.
Nutritional
Typical values per item when made using specific products in recipe
Energy
1,650kJ/ 397kcals
Fat
29g
Saturated Fat
18g
Carbohydrates
16g
Sugars
7.2g
Fibre
0.5g
Protein
17g
Salt
1.2g
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