December 21, 2016


Large leeks -4
Salt and pepper
Butter - 25 gms
Plain flour - 25 gms
Milk - 300 ml
Cheese - 100 gms (grated)
Pinch of dry mustard


  • Cook the leeks in boiling salted water until tender.
  • Meanwhile melt the butter in a saucepan.
  • Stir in the flour and cook for 2 minutes, then gradually stir in the milk.
  • Bring to the boil, stirring, and simmer until thickened.
  • Add the cheese, mustard and salt and pepper to taste and stir until the sauce is smooth.
  • Remove from the heat and keep hot.
  • Drain the leeks well and arrange in a warmed serving dish.
  • Pour over the cheese sauce and serve hot.
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