Just wondering if anyone's made cheese sauce using double cream?
I'm making cauliflower cheese today and I'm wondering if it would be better for me (T2) made with cream instead of milk. But I don't want to make it if the rest of the family are likely to find it too rich.
The other option if for me to have the cauliflower without sauce but cheese grated on top.
My cheese sauce is made with 1/2 a tub of philly, grated cheddar and double cream with Dijon salt and pepper, heated together then poured over the cauli.
I don't like cream much I find it too rich, I use half fat cream fresh with grated cheese and a touch of mustard, I prefer the more acidic taste of the cream fresh, just grated cheese is good too!