Cheddar Cheese Sauce
Modified Starch, Maltodextrin, Wheat Flour (with Calcium, Iron, Niacin (Vitamin B3), Thiamin (Vitamin B1)), Somerset Cheese Powder (9%)(Cheddar Cheese Powder, Acid (Lactic Acid))(from Milk), Yeast Extract, Salt, Dried Yeast, Rapeseed Oil, Colour (Carotenes).
No hydrogenated fat, artificial colours, added preservatives or MSG.
*compared to our previous Schwartz recipe, based on expert consumer panel testing.
|Typical Values||Per 100g |
|Per serving*||%RI** per serving*|
|of which saturates||2.8g||1.1g||5%|
|of which sugars||2.3g||3.7g||4%|
*1 serving = ¼ of OUR RECIPE
**% of Reference Intake of an average adult (8400kJ/2000kcal)
300ml semiskimmed milk
2 Easy Steps...
1 Stir the sauce mix with milk in a small saucepan.
2 Bring to the boil gently, stirring continuously. Simmer for a couple of mins, until sauce is smooth and thickened. Microwave (800W)... Microwave ovens vary. The following is a guide only.
Empty the sauce mix into a large microwaveable bowl or jug. Stir in milk and heat on full power for 4 mins, stirring every minute until smooth and thickened. Stir well and ensure sauce is piping hot before serving.
Try Something Different: To make a potato bake, add Schwartz Chives to the prepared sauce before pouring it over sliced, cooked potatoes and ham, topping with grated cheese and baking until golden.
Hints & Tips...
Great served over broccoli and cauliflower. For a delicious potato gratin, pour the prepared sauce over sliced, cooked potatoes and ham. Top with grated cheese and breadcrumbs, and bake until golden.
Store in a cool, dry place out of direct sunlight.