Cheese Sauce

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


To ½ pt. white sauce made with vegetable boilings or milk or ½ milk and ½ vegetable liquid add 2 heaped tablesp. grated cheese seasoning, mixed English or French mustard a grain or two of cayenne pepper.

Add the cheese to the cooked, seasoned sauce at boiling-point. Do not reboil the sauce, use at once.