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
Ultimate version
A three-cheese sauce with Gruyere, mature cheddar and Parmesan, scented with nutmeg.
Per serving£1.13
Total cost£4.50
Time25 min
Ingredients for 4
- 50 g butter
- 50 g plain flour
- 500 ml whole milk , warmed
- 100 ml double cream
- 1 tsp Dijon mustard
- 1 pinch nutmeg , freshly grated
- sea salt , to taste
- cheese
- 100 g Gruyere , grated
- 100 g mature cheddar , grated
- 30 g Parmesan , finely grated
Method
- Melt the butter in a heavy-based pan, stir in the flour and cook the roux gently for 2 minutes without colouring.
- Gradually whisk in the warm milk, then the cream, beating until completely smooth.
- Simmer gently for 5 minutes, stirring, until thick and silky.
- Lower the heat and stir in the Gruyere, cheddar and Parmesan a handful at a time until melted.
- Stir through the Dijon mustard and a generous grating of nutmeg.
- Season with sea salt to taste and serve while hot and glossy.
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.