Title: Mustard and Cheese Sauce
Categories: Sauce
Yield: 1 Recipe

450	ml	B‚chamel sauce
1 1/2	tb	Moutarde de Meaux
50	g	Cheddar or GruyŠre - grated
		Salt and pepper
		Single cream to finish (optional)

Gently heat the b‚chamel sauce in a heavy pan and stir in the mustard. When well combined, add the cheese and heat until melted. Add salt and pepper to taste. Finish with the cream if so desired.

Copyright Rosamond Richardson 1996

Meal-Master format courtesy of Karen Mintzias

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