600 ml (1 pt) Bechamel Sauce
100 g (4 oz) Roquefort or other blue cheese
salt and freshly ground pepper
2.5 ml (1/2 tsp) French mustard
pinch of cayenne pepper
100 g (4 oz) Roquefort or other blue cheese
salt and freshly ground pepper
2.5 ml (1/2 tsp) French mustard
pinch of cayenne pepper
method
1. Make up the Bechamel Sauce. Crumble the cheese and add to the sauce. Stir over a low heat.
2. Taste for seasoning. Add salt and pepper to taste and then the mustard. Lastly stir in the pinch of cayenne.
3. This sauce will accompany approximately 450-700 g (1 - 1 1/2 lb) cooked pasta.
2. Taste for seasoning. Add salt and pepper to taste and then the mustard. Lastly stir in the pinch of cayenne.
3. This sauce will accompany approximately 450-700 g (1 - 1 1/2 lb) cooked pasta.
serving amount
makes 750 ml (1 1/4 pt)
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