- 275 ml béchamel sauce
- 50 g grated cheddar cheese
- 1 tsp mustard
- 2 tblsp cream
- 2 tblsp white wine
- salt and pepper to season.
- Bring the sauce to the boil, and remove from the heat.
- Beat in the grated cheese, add the mustard, cream and white wine.
- Stir while heating gently – do not allow to boil; check for seasoning.