* 1 tablespoon butter
* 1 tablespoon sifted plain flour
* ½ pint (300 ml) cold milk or half milk, half stock
'''For a normal cheese sauce:'''
* 100 g (4oz) grated Cheddar cheese
'''For Mornay sauce:'''
* 50 g (2 oz) Parmigiano-Reggiano cheese
* 50 g (2 oz) Gruyère cheese

===Method===
* Gently melt the butter in a pan. Don't burn it
* Add all of the sifted flour
* Mix the flour and butter until it becomes a paste
* Turn to a medium heat and gradually add all the milk, whisking constantly
* Ensure none of the sauce is stuck to the bottom of the pan
* Stir gently until the sauce starts to bubble
* Sprinkle the cheese into the sauce and mix well
* reduce to a very low heat and cook for 5 minutes

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