By Paul Gayler
This sauce is simple to make and the result is both satisfying and tasty.
Bring the vegetable stock and cream to the boil and boil for 2-3 minutes. Put the cheese and arrowroot in a bowl and mix to a paste with a little water. Add to the stock and stir over a gentle heat until thickened. Whisk in the butter a few pieces at a time until smooth and creamy. Season to taste and serve straight away.