Cheese Sauce

Preparation info

  • For


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

For fish, macaroni, cauliflower.


  • 2 oz. (60 g.) butter
  • 2 oz. (60


Gently melt half the grated cheese with the butter for the roux. Be careful that the cheese does not stick or solidify. Stir in the flour. Add the milk and the other half of the cheese and bring to the boil, stirring all the time. Boil for 3 or 4 minutes. Season highly with pepper and carefully with salt.