SHOPPING LIST: Cooking Skills: Sauces 2, Chapter 2 (Mornay and Cheese Sauces)

Butter, plain flour, whole milk, mature Cheddar, Gruyère or Emmental, Parmesan, Dijon and English mustard, Worcestershire sauce, nutmeg, cornflour, lemon, low-salt vegetable stock, a cauliflower, bread, white pepper, a heavy saucepan and a whisk.

A mornay sauce (4 portions)
[ ] 30 g butter
[ ] 30 g plain flour
[ ] 450 ml whole milk, warmed
[ ] 60 g mature Cheddar, finely grated
[ ] 30 g Gruyère, finely grated
[ ] 1 tsp Dijon mustard
[ ] 1 pinch nutmeg
[ ] 1 pinch white pepper

A cauliflower cheese sauce (4 portions)
[ ] 1 medium cauliflower, cut into florets
[ ] 40 g butter
[ ] 40 g plain flour
[ ] 500 ml whole milk, warmed
[ ] 100 g mature Cheddar, grated
[ ] 1 tsp English mustard
[ ] 2 tbsp Parmesan, grated
[ ] 1 pinch nutmeg

A Welsh rarebit sauce (4 portions)
[ ] 20 g butter
[ ] 20 g plain flour
[ ] 100 ml whole milk
[ ] 200 g mature Cheddar, grated
[ ] 1 tsp English mustard
[ ] 2 tsp Worcestershire sauce
[ ] 1 egg yolk (optional, for richness)
[ ] 4 slices of bread, toasted on one side

An alcohol-free cheese fondue (4 portions)
[ ] 1 garlic clove, halved
[ ] 150 ml low-salt vegetable stock
[ ] 1 tbsp lemon juice
[ ] 200 g Gruyère, grated
[ ] 200 g Emmental, grated
[ ] 1 tbsp cornflour
[ ] 1 pinch nutmeg
[ ] 1 pinch white pepper

For the experiments
[ ] Extra Cheddar (about 100 g)
[ ] Extra milk
[ ] Bread for dipping