A cheesy French sauce.


  • 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.

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