- 40 g butter
- 40 g plain flour (all-purpose flour)
- pinch ground nutmeg
- 1 teaspoon mustard powder
- 200 ml whole milk
- 285 ml double cream
- 200 g Dolcelatte cheese, or Gorgonzola cheese
- 115 g Parmesan cheese, grated
- salt and freshly ground black pepper, to taste
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- Put the butter, flour, nutmeg and mustard in a small pan set over a medium heat and cook until the butter has melted.
- Mix the milk and cream together in a jug and add a little to the flour and butter in the pan, stirring well.
- Keep adding the milk mixture, bit by bit, stirring well each time. (This will prevent the sauce from going lumpy. See notes )
- Once all the milk has been added, turn up the heat and boil for a minute or two. The sauce will thicken considerably, then remove the pan from the heat.
- Add two-thirds of the Dolcelatte (or Gorgonzola) and Parmesan to the sauce while it is still hot and stir together until well combined. It may be a bit lumpy, but that is fine.
- Season to taste with salt and pepper. Use as required
- Makes enough sauce for 340g macaroni or 1 medium-large head of cauliflower
- The temptation is to put all the milk in at once only to find you are left with clumps of flour floating on the surface. Should this happen, take the pan off the heat and whisk it vigorously. This normally eliminates all the lumps!
- Make sure you get the spoon into the corners of the pan as stray mounds of flour often stick there.
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