Fool proof food

Recipe for Cheese Sauce

1 pint (600ml) milk with a dash of cream

A slice of onion

3-4 slices of carrot

6 peppercorns

Thyme or parsley

Roux (SEE BELOW)

Salt and freshly ground pepper

4oz (110g) grated cheese, eg, cheddar or a mixture of gruyere, parmesan and cheddar

½ tsp English or Dijon mustard

To make the cheese sauce: Put the cold milk into a saucepan with a slice of onion, 3-4 slices of carrot, 6 peppercorns and a sprig of thyme or parsley. Bring to the boil, simmer for 3-4 minutes, remove from the heat and leave to infuse for 10 minutes.

Strain out the vegetables, bring the milk back to the boil and thicken with roux to a light coating consistency.

Add 4oz (110g) grated cheese and a little mustard. Season with salt and freshly ground pepper, taste and correct the seasoning if necessary.

Roux:

4oz (110 g) butter 4oz (110g) flour

Melt the butter and cook the flour in it for 2 minutes on a low heat, stirring occasionally. Use as required. Roux can be stored in a cool place and used as required or it can be made up on the spot if preferred. It will keep for at least a fortnight in a refrigerator.