1oz margarine
1oz plain flour
1/2 pint milk
Melt fat.
Remove from heat and add flour.
Mix to a roux.
Stir over a low heat, supposedly until it bubbles but it is better not to boil it than to burn it.
If it is burnt throw it away and start again. You can't rescue it.
Remove from heat and gradually stir in milk, a drop at a time at first.
If you haven't got a smooth liquid when half the milk has been added then discard and start again rather than wasting more milk.
Return the smooth liquid to a low heat stirring until it thickens.
Add 2-3oz grated cheese and keep heating till it has melted
Add chopped parsley, salt and pepper
Add a heaped desert spoon of sugar and any available sherry or brandy.
Added October 2002.