Cheese Sauce

• ½ pint (300 ml) milk
• 1½ oz (40

Warm the milk in a saucepan over low heat and melt the butter in a separate saucepan over low heat. Stir the flour into the butter and cook gently for 1 minute, then gradually pour in the warm milk, stirring well all the time to make a smooth sauce. Bring to the boil, stirring all the time, then lower the heat and simmer gently for 2–3 minutes. Draw off the heat and add the cheese and mustard.