8 mins
Cheese Sauce
Recipe by Graham
Cheese sauce can be served hot on lightly cooked vegetables or, in particular, is very good when making Cauliflower Cheese, Gnocchi or Macaroni Cheese. I always use cheddar when making sauces because, frankly, it's probably the best "melting" cheese around. Cheeses like Emmental are too "stringy" when melted, so don't work as well. When cooking, a hard British cheese is hard to beat.
Cheese and Potato Pie 
Cheese Toad in the Hole Ingredients for Cheese Sauce
Currently displaying quantities in US Imperial Measurements
How to Cook Cheese Sauce
- Slightly warm the milk in a saucepan over a low heat and, in a separate pan, melt the butter. Add the flour to the butter and cook over a medium heat, stirring continuously, for about 3 minutes. Don't allow the flour to brown. Slowly add the warmed milk, beating the mixture with a hand whisk (or fork) as you do so. Continue to whisk the mixture until the sauce thickens, then cook gently for about 2-3 minutes over a low heat stirring occasionally until it reaches a rich and creamy consistency.
- Crumble the cheese between your fingers (or grate it beforehand if you prefer) and add to the sauce. Continue to stir over a low heat until all the cheese has melted. If it is too thick, you can add a little more milk. Season with salt and pepper to taste.
GRAHAM'S HOT TIP:
If, after adding the cheese, the sauce appears too thick, you can thin it with a little more milk. If you are feeling REALLY decadent, you can use double cream (heavy cream)!
Reviews of Cheese Sauce
| February 15 2015 I just discovered the secret of making sauce that wasn't lumpy - warm the milk first! That tip on it's own is worth 5 stars!! roseT (6 reviews) |
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