How to make it

  • Melt butter in a small pan on low heat;
  • Stir in the flour and cook, stirring continuously, for a minute or so to form a smooth paste;
  • Blend in the milk and, stirring continuously, bring to almost boiling point;
  • Reduce heat to low and continue stirring until thickened - no lumps;
  • Add cheese and stir continuously until melted;
  • Season and add mustard to taste;
  • Serve hot.

Reviews & Comments 1

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  • lifter 2 years ago
    Yep, basic "white sauce", with your choice of cheese added at the end, stirring vigorously...and has very many candidates for use (broccholi, broccholini, cauliflower, and such). I'd simply add "Asiago" to your list of cheese candidates, let alone that fuller flavoured, older cheeses usually get you where you want to go...
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