Easy step-by-step recipe to show you how to make a rich creamy cheese sauce with no lumps. Perfect results every time for this classic roux sauce.
Here I show you how to make a wonderful Creamy Cheese Sauce to go all over some delicious pasta, or vegetables.
You can serve this cheese sauce in a jug or pour it into a casserole dish and make a bake with your favorite pasta, vegetables, such as cauliflower or broccoli, and also goes well with ham. It is easy to make, but I know many people are put off with making one from scratch as they are afraid of lumps!
In this recipe, I've added a couple of extra ingredients to bring out the flavor of the cheese.
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Once you've made your own cheese sauce, you won't ever go back to buying a packet mix. There really is a HUGE difference!
So follow this basic recipe, if you want to make a different flavored sauce, skip the cheese and swap for mushrooms, onions, shrimp, the sky's the limit!
This recipe will make approximately 1 pint of cheese sauce. That is usually enough to cover a whole cauliflower in a baking dish, to give you an idea of how much you might need.
If you're looking for a white sauce, head over to our easy Bechamel Sauce recipe!
So let's see how we make a sauce without those pesky lumps!
Ingredients
The Basic sauce
2 oz / ¼ cup or 50 g butter
50 g / ½ Cup All Purpose Flour
1 pint or 550 ml milk
Additions: (optional)
5 oz or 150 g grated cheddar cheese OR 8oz / 225 g cooked onions, OR 8 oz / 100 g chopped shrimps.
2 Teaspoons yellow or grained mustard.
1 Tablespoon of your favourite dried or fresh herbs. I used Tarragon. Parsley is also very nice.
A pinch of salt. I did not add much as my cheese was a little salty.
Instructions
1. Have all your ingredients measured and ready.
2. Now we make the sauce. Please follow these steps and you will get a nice smooth sauce! First, melt the butter in a pan, then add the flour.
3. Use a wooden spoon and stir very well, until it is all combined like the photo.
Keep stirring this mix for 1 minute on medium heat. You need to cook the starch. Then remove from the heat.
4. Start by adding 3 Tablespoons of the milk. Combine using the spoon, stirring until it is combined. Then add ⅓ of the milk, again, stir until it is combined.
5. Keep stirring the mixture, it will take a couple of minutes, and you will get lumps like in the photo. Don't worry at this stage! The lumps will go, so long as you stir. Use your wooden spoon to make sure none of the flour is stuck in the sides of the pan.
At this stage, return the pan to medium heat, and add the remaining milk.
6. If you have a hand whisk, switch to using it now, and add the mustard, salt, and herbs. Continue to stir until the sauce becomes thick and holds to the whisk. It should be a 'coating' consistency.
Be patient, it will seem like nothing is happening for a while, then suddenly, hey presto! The sauce immediately thickens. Keep stirring!
7. When it has thickened, add the grated cheese and stir in well.
8. The sauce is now ready for serving or using in a casserole. Please enjoy!
If you would like to make Cauliflower Cheese, go to our delicious recipe!
If you're looking for a great sauce to drizzle over fish and seafood, check out our Lemon and Garlic Butter Sauce. So good!
Recipe Card
How To Make A Basic Cheese Sauce
Easy step by steprecipe to show you how to make a rich creamy cheese sauce with no lumps.Perfect results everytime for this classic roux sauce
Ingredients
The Basic sauce
- 2 oz or ¼ cup or 50 g butter
- ½ Cup or 50 g All Purpose Flour
- 1 pint or 550 ml milk
Additions:
- 5 oz or 150 g grated cheddar cheese OR 8oz / 225 g cooked onions, OR 8 oz / 100 g chopped shrimps.
- 2 Teaspoons yellow or grained mustard.
- 1 Tablespoon of your favourite dried or fresh herbs. I used Tarragon. Parsley is also very nice.
- A pinch of salt. I did not add much as my cheese was a little salty.
Instructions
- Have all your ingredients measured and ready. Now we make the sauce. Please follow these steps and you will get a nice smooth sauce! First melt the butter in a pan, then add the flour.
- Use a wooden spoon and stir very well, until it is all combined like the photo. Keep stirring this mix for 1 minute on a medium heat. You need to cook the starch. Then remove from the heat.
- Start by adding 3 Tablespoons of the milk. Combine using the spoon, stirring until it is combined. Then add ⅓ of the milk, again, stir until it is combined.
- Keep stirring the mixture, it will take a couple of minutes, and you will get lumps like in the photo. Don't worry at this stage! The lumps will go, so long as you stir. Use your wooden spoon to make sure none of the flour is stuck in the sides of the pan. At this stage, return the pan to a medium heat, and add the remaining milk.
- If you have a hand whisk, switch to using it now, and add the mustard, salt and herbs. Continue to stir until the sauce becomes thick and holds to the whisk. It should be a 'coating' consistency. Be patient, it will seem like nothing is happening for a while, then suddenly, hey presto! The sauce immediately thickens. Keep stirring!
- When it has thickened, add the grated cheese and stir in well. The sauce is now ready for serving or using in a casserole. Please enjoy!
Nutrition Information:
Yield: 4 Serving Size: 4Amount Per Serving: Calories: 445Total Fat: 28gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 135mgSodium: 732mgCarbohydrates: 24gFiber: 1gSugar: 3gProtein: 23g
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lafawneLaFawne
says:Made it today with cooked onions and peppers. Served over cooked cauliflower. Wonderful!!
Lovefoodies
says:Heyyyyy! So glad you enjoyed it! This is my favourite way to serve, with cauliflower! Thanks so much for your feedback :)