I'm not always able to cook from recipes as my store cupboard is a bit random and often I only get an idea at tea-time. Last night I decided to have steamed/baked salmon with new pototatoes. I then thought I could have leaks in some kind of sauce but what type of sauce could I make? I had a tub of 'cheese sauce granules' some fried the leeks and added some of this 'sauce mixture with boiling water' to the frying pan. It was a bit too thick so I added some milk and then dried parsley, tarragon and black pepper. Delicious - even if I say so myself! In the past I've used creme fresh, or even just milk with a little english mustard. Any other suggested 'cheats' from the fab chefs on this 'Cooker Forum'?