Cheese Sauce is a very simple variation of the British sauce. Instead of cheddar and English Mustard, this recipe uses Parmesan and Cayenne. Both are superb examples of a recipe that compliments seafood and poultry. This is basically a French Mornay Sauce with cheese and it really works. This is lovely when served with fish and poultry but serve over boiled potatoes for an excellent side dish. Also my children love an incredibly simple dish of sauce and fusilli pasta (or your favourite). I have also used it in my cauliflower cheese, to great success even if I say so myself.
- Melt the butter in a small saucepan and stir in the flour and seasonings to taste.
- Add the milk. Stir continuously until sauce thickens.
- Remove pan from heat and stir in the egg yolk. Stir in the cheese.