Sauces
British
BritishCheese Sauce
A comforting cheese sauce for pasta bakes, cauliflower cheese and gratins. Basic uses a packet sauce mix, Better is a proper roux-based bechamel with mature cheddar, and Ultimate layers three cheeses with a touch of mustard and nutmeg.
Vegetarian
Nut-free
Better version
A proper roux-based bechamel finished with plenty of mature cheddar.
Per serving£0.60
Total cost£2.40
Time17 min
Ingredients for 4
- 40 g butter
- 40 g plain flour
- 500 ml whole milk , warmed
- 150 g mature cheddar , grated
- 1 tsp English mustard
- salt , to taste
- black pepper , to taste
Method
- Melt the butter in a saucepan, stir in the flour and cook the roux gently for 1-2 minutes without colouring.
- Gradually whisk in the warm milk a little at a time, beating out lumps as you go.
- Simmer gently for 4-5 minutes, stirring, until smooth and thick enough to coat the back of a spoon.
- Take off the heat and stir in the cheddar and mustard until melted and glossy.
- Season with salt and pepper and use as needed.
Equipment
The three ways, side by side
Budget
Quick cheese sauce from a packet mix, boosted with extra grated cheddar.
Better
A proper roux-based bechamel finished with plenty of mature cheddar.
Ultimate
A three-cheese sauce with Gruyere, mature cheddar and Parmesan, scented with nutmeg.