A beachamel sauce with the addition of mature cheddar, mustard and worcestershire sauce for a warming spicy kick
Melt the butter in a saucepan, add the flour and mustard powder. Cook for 2 minutes, stirring frequently. Grate the cheese. Gradually add the milk in 3 batches, whisking continuously. Bring to the boil and simmer for 3 minutes, whisking vigorously. The sauce should roughly double in thickness and you shouldn't be able to taste raw flour. Remove from the heat and add the grated cheese, stirring until melted. Add the double cream, worcestershire sauce and mustard. Season to taste.
«Make sure to add the cheese off the heat or the sauce is likely to split. This makes a great filling for gougeres - spread thinly onto a tray and leave to cool for 30 minutes until piping consistency. Drizzle with honey and enjoy!!»