Foolproof Cheese Sauce
Cheese Sauce is one of the staple recipes that every cook needs. From a simple mac and cheese to a cheese souffle, cheese sauce is the basis for many meals.
Servings: 6 servings
Ingredients
- 1 litre milk, full-cream is best
- 100 g butter
- 100 g plain/all-purpose flour (see note)
- 1 teaspoon strong mustard
- Grated nutmeg, (about ¼ teaspoon)
- Salt and pepper to taste
- 200 g extra mature Cheddar cheese
Equipment
Instructions
Preparation:
- Heat the milk in a microwave or saucepan
- Grate the cheese (a coarse grate is okay)
For the Cheese Sauce:
- Melt the butter in a large saucepan over a medium heat. Add the flour and cook for 1-2 minutes
- Add about a quarter of the milk and stir well as it all starts to bubble. As it begins to bubble the mixture will come together
- Once you have a solid mixture add the next quarter litre of milk and repeat. The mixture will still be quite solid.
- Repeat with the next quarter litre of milk. By now the sauce will be less solid. If it's lumpy, use the stick blender or silicone whisk to smooth it out
- Repeat with the last quarter litre of milk, You will now have a beautiful Bechamel sauce or white sauce
- Add seasoning - pepper, mustard and nutmeg. Add the grated cheese and taste as you add salt.
Notes
Flour: You could use wholemeal flour to add some fibre. It changes the colour, but my family never noticed (or commented, anyway).