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Item price
£2.25Price per unit
£9/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Put the butter into a saucepan and melt until foaming. Stir in the flour and continue to cook and stir over a medium heat for 2 minutes until the mix (roux) feels sandy and smells toasted.
On a medium heat, gradually whisk the cold milk into the roux, in three stages, whisking to remove all lumps between each addition. Once smooth, continue to heat until it comes to the boil, then reduce the heat slightly, and continue to cook, stirring, for 1 minute. The sauce should thickly coat the back of a wooden spoon.
Take the pan off the heat and let the sauce cool slightly. Add the cheese and whisk until smooth. Whisk in the mustard and season to taste.
Typical values per item when made using specific products in recipe
Energy | 1,650kJ/ 397kcals |
---|---|
Fat | 29g |
Saturated Fat | 18g |
Carbohydrates | 16g |
Sugars | 7.2g |
Fibre | 0.5g |
Protein | 17g |
Salt | 1.2g |
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£2.25Price per unit
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85pPrice per unit
56.7p/kg0 added
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£1.55Price per unit
68.2p/litre0 added
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£2.75Price per unit
£7.86/kg0 added
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£1.15Price per unit
63.9p/100g