Cheese and mustard sauce

Ingredients for 6 servings:

• ¼ liter vegetable broth, lukewarm
• ¼ liter milk, possibly more, refrigerator cold
• 1 small onion(s) or shallot, diced
• 1 tbsp, leveled flour
• 1 tsp butter
• 3 processed cheese wedges, depending on size and taste, plain and herb
• 2 tsp mustard, medium hot
• herbal salt
• pepper
• Paprika powder
• nutmeg

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

goes well with pasta, gnocchi and casseroles

Heat the butter in a small saucepan and sauté the onion until translucent. Sprinkle the flour over the onion and sauté until golden brown. Be careful not to brown the onions! Deglaze with the cold milk and then add the vegetable stock. Stir well with a whisk and be careful not to form lumps. Bring to a boil, then reduce the heat and add both types of processed cheese. Let it melt slowly. In a small cup, mix the spices and mustard with a little water until smooth. Stir slowly into the sauce, seasoning occasionally. This sauce goes well with pasta, gnocchi, and is delicious in casseroles. You can also vary it by using cream cheese instead of processed cheese. If you like, you can also use fresh or frozen herbs instead of mustard. If you want it to be lower in fat, omit the butter and onion and sauté the flour without until golden brown.