Sauce for Vegetables

Ingredients

2 Tbsp unsalted butter
3 Tbsp all-purpose flour
1/2 tsp dry mustard powder or to taste
1/4 tsp salt
1/8 tsp white pepper
2 1/2 cups milk, warmed
about 1/2-3/4 cup grated cheese (cheddar, mozzarella, Jack, Parmesan)

Instructions

Melt the butter in a 2 quart saucepan over medium heat. Stir in the flour with a whisk until the flour has absorbed the butter. Add the mustard powder, salt and pepper. Gradually stir in the warm milk whisking until smooth. Whisk continuously until the mixture comes to a boil-boil 1 minute (when making a white sauce, the sauce does not thicken all of the way until it comes to a boil). When thick as you want it, add the grated cheese and whisk until melted and blend thoroughly. Pour over the vegetables. This sauce doubles well.