Cheese Sauce


Cheese Sauce

  • Servings: 4
  • Difficulty: Easy
  • Print

Finished cheese sauce


  • 2T butter
  • 3T flour (for thick sauce) or 2T (for thinner sauce)
  • ½t mustard powder or to taste (or use ready-made)
  • Pinch salt
  • 1,5c milk (include buttermilk or yoghurt if you like)
  • 1c cheese, grated
  • Nutmeg, ground or finely grated (optional)
  • Pepper (optional)


Melt the butter in a saucepan until it starts foaming. Add the flour, mustard and salt and mix well to form a thick paste.

Add half a cup of the milk and stir quickly to incorporate it into the flour mix. It may initially look rather lumpy, but just keep stirring until the mix thickens a bit. Then add another half a cup of milk and stir until the mix thickens again. Finally add the last of the milk and stir again till you see the first bubbles that show it is starting to boil.

Remove the sauce from the heat, and add the cheese, a handful at a time. Mix each handful in until it has melted before adding more, until you end up with a smooth sauce again.

Finally add the nutmeg and pepper to taste, if you like. Use as required.

Some ways to use cheese (or white) sauce:

  • On top of steamed cauliflower and/or broccoli, then grilled
  • In a baked potato
  • On top of any other veg, then grilled
  • As a sauce for meat, chicken or fish
  • On top of a slice of toast, then grilled
  • In lasagne
  • In moussaka
  • As a base for a soufflé


© Alexandra Lawrence and Inspired Nourishment, 2014



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