Yield: 1 Recipe
| Measure | Ingredient |
|---|---|
| 450 millilitres | Bchamel sauce |
| 1½ tablespoon | Moutarde de Meaux |
| 50 grams | Cheddar or Gruyre grated |
| \N \N | Salt and pepper |
| \N \N | 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