This is a savoury cheese sauce for serving with eggs and vegetables. The sauce also goes well with fish, in zohich case replace the milk in the basic bechamel sauce zoith fish stock, and with chicken, in zohich case use chicken stock instead of milk.
12 fl. oz. bechamel sauce
4 tablespoons single cream
2 oz. Parmesan cheese, grated
2 oz. Gruyere cheese, grated
1 teaspoon prepared mustard g teaspoon cayenne pepper
5 teaspoon salt
In a small saucepan, bring the bechamel sauce to the boil over moderate heat, stirring frequently. Remove the pan from the heat.
Add the cream, Parmesan, Gruyere, mustard, cayenne and salt. Return the pan to low heat and cook the sauce, stirring constantly, until the cheese melts. Do not allow the sauce to boil.
Remove the pan from the heat. Pour the sauce into a heated sauceboat and serve immediately.