(Makes: 4 Servings)
60g (2oz) butter,
1 clove garlic, crushed,
1 tsp freshly choped dill
2 tbsp plain flour
240ml (8fl.oz) whole milk
tsp Dijon mustard,
Pinch cayenne pepper
140g (5oz) Jarlsberg cheese, grated
In a large non-stick saucepan melt the butter. Add garlic and dill. Cook gently for 2-3 minutes then stir in the flour.
Gradually add in the milk. Bring to the boil, stirring and then cook for 3-5 minutes until a thickened, smooth sauce results.
Season with salt, mustard and cayenne. Finally add cheese, stirring until melted.
Serve over freshly cooked vegetables.