Beef with Stilton and Horseradish Sauce: Sauce

Preparation info
    • Difficulty


Appears in
Classic Bull

By Stephen Bull

Published 2001

  • About


  • 12 g butter
  • 12 g flour
  • 125 ml


Melt the butter and stir in the flour. Cook for 2–3 minutes. Add the liquids gradually (in any order), stirring as you go, until the sauce has thickened. Don’t do this too quickly or lumps may form, and you’ll have to sieve them out. Add the cheese, horseradish sauce and cream, and stir until smooth. You may not need to add any extra seasoning.