Mary Berry’s Cheese Sauce is a rich, creamy, and versatile sauce that’s perfect for enhancing a variety of dishes. Whether poured over steamed vegetables, baked with pasta, or used as a topping for fish or chicken, this sauce brings a comforting and delicious flavor to your meals.
What is Mary Berry Cheese Sauce?
This sauce is a classic béchamel-based cheese sauce made by combining butter, flour, and milk with grated cheese. It’s smooth, flavorful, and can be customized with different cheeses and seasonings to suit your dish.
Other Popular Recipes
- Mary Berry Turkey Crown Gravy
- Mary Berry Honey Roasted Carrots and Parsnips
- Jamie Oliver Chestnut Gravy
Why You Should Try This Recipe
- Easy to Make: Straightforward steps with simple ingredients.
- Versatile: Perfect for pasta, vegetables, or casseroles.
- Customizable: Use your favorite cheeses to adjust the flavor.
- Comforting and Delicious: Adds richness and warmth to your dishes.
- Classic Recipe: A staple that complements a variety of meals.
Ingredients Needed to Make Mary Berry Cheese Sauce
- Butter (50g): Forms the base of the roux.
- Plain Flour (50g): Thickens the sauce.
- Milk (500ml): Provides a creamy base.
- Grated Cheddar Cheese (100g): Adds a sharp, cheesy flavor.
- Dijon Mustard (1 tsp): Optional, for a hint of tanginess.
- Salt and White Pepper (to taste): For seasoning.
- Nutmeg (a pinch, optional): Adds warmth and depth.
Equipment Needed
- Saucepan
- Whisk
- Wooden spoon
Instructions to Make Mary Berry Cheese Sauce
Step 1: Make the roux
In a saucepan over medium heat, melt the butter. Add the flour and whisk continuously for 1-2 minutes to form a smooth paste (roux).
Step 2: Add the milk
Gradually pour in the milk, a little at a time, whisking constantly to prevent lumps. Continue whisking until the mixture is smooth and begins to thicken.
Step 3: Add the cheese
Reduce the heat to low and stir in the grated cheese until fully melted and combined.
Step 4: Season the sauce
Stir in the Dijon mustard (if using) and season with salt, white pepper, and a pinch of nutmeg. Taste and adjust seasoning as needed.
Step 5: Serve
Use the cheese sauce immediately for your dish or keep warm on low heat, stirring occasionally.
What Goes Well With Mary Berry Cheese Sauce
- Cauliflower or Broccoli: A classic pairing for a vegetable bake.
- Pasta: Use as a base for mac and cheese or lasagna.
- Potatoes: Drizzle over baked or mashed potatoes.
- Fish: Complements poached or baked white fish.
- Chicken: Adds creaminess to grilled or roasted chicken.
- Toast or Bread: A delicious topping for Welsh rarebit.
Expert Tips for Making the Best Mary Berry Cheese Sauce
- Whisk Constantly: Prevents lumps and ensures a smooth sauce.
- Use Freshly Grated Cheese: Pre-grated cheese often has additives that can affect the sauce’s texture.
- Don’t Overheat: Once the cheese is added, keep the heat low to prevent it from curdling.
- Add Spices: A pinch of paprika or cayenne pepper can add an extra layer of flavor.
- Thin or Thicken as Needed: Adjust the milk quantity for your desired consistency.
Easy Variations of Mary Berry Cheese Sauce
- Blue Cheese Sauce: Replace some cheddar with crumbled blue cheese for a tangy twist.
- Garlic Cheese Sauce: Add minced garlic to the roux for a garlicky flavor.
- Herb-Infused Sauce: Stir in chopped parsley, thyme, or chives for a fresh taste.
- Vegan Option: Use plant-based butter, non-dairy milk, and vegan cheese.
- Spicy Cheese Sauce: Add a dash of hot sauce or chili flakes for heat.
Best Practices to Store Mary Berry Cheese Sauce
- Refrigerate: Store in an airtight container in the fridge for up to 3 days.
- Reheat Gently: Warm on low heat, stirring frequently. Add a splash of milk if the sauce thickens too much.
- Freeze: Freeze in portions for up to 1 month. Thaw overnight in the fridge and reheat gently.
Nutrition Value (per serving):
- Calories: 180
- Carbohydrates: 8g
- Protein: 7g
- Fat: 14g
- Fiber: 0g
FAQs
Can I make cheese sauce ahead of time?
Yes, cheese sauce can be made ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently, and add a splash of milk if needed to adjust the consistency.
How do I prevent lumps in my cheese sauce?
To avoid lumps, whisk the flour and butter (roux) thoroughly before gradually adding the milk. Whisk constantly as you pour in the milk to create a smooth base.
What cheese works best for cheese sauce?
Cheddar is a classic choice, but you can use other cheeses like Gruyère, Parmesan, or a mix of cheeses for different flavors. Avoid pre-grated cheese, as it may contain additives that affect melting.
Can I freeze cheese sauce?
Yes, cheese sauce can be frozen in portions for up to 1 month. Thaw overnight in the refrigerator and reheat gently, stirring to restore its creamy texture. Add a little milk if it becomes too thick.
Final Words
Mary Berry’s Cheese Sauce is a classic recipe that adds richness and flavor to countless dishes. With its creamy texture and cheesy goodness, it’s a versatile staple that’s easy to prepare and always satisfying. Try it today and elevate your cooking with this delicious sauce!
More By British Baking Recipes
- Mary Berry Roasted Winter Vegetables
- Mary Berry Hollandaise Sauce
- Jamie Oliver Cauliflower and Broccoli Casserole
- Mary Berry Turkey Pasties
Mary Berry Cheese Sauce Recipe
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 6
- Category: Sauce
- Method: Stovetop
- Cuisine: British
Description
This sauce is a classic béchamel-based cheese sauce made by combining butter, flour, and milk with grated cheese. It’s smooth, flavorful, and can be customized with different cheeses and seasonings to suit your dish.
Ingredients
- Butter (50g): Forms the base of the roux.
- Plain Flour (50g): Thickens the sauce.
- Milk (500ml): Provides a creamy base.
- Grated Cheddar Cheese (100g): Adds a sharp, cheesy flavor.
- Dijon Mustard (1 tsp): Optional, for a hint of tanginess.
- Salt and White Pepper (to taste): For seasoning.
- Nutmeg (a pinch, optional): Adds warmth and depth.
Instructions
Step 1: Make the roux
In a saucepan over medium heat, melt the butter. Add the flour and whisk continuously for 1-2 minutes to form a smooth paste (roux).
Step 2: Add the milk
Gradually pour in the milk, a little at a time, whisking constantly to prevent lumps. Continue whisking until the mixture is smooth and begins to thicken.
Step 3: Add the cheese
Reduce the heat to low and stir in the grated cheese until fully melted and combined.
Step 4: Season the sauce
Stir in the Dijon mustard (if using) and season with salt, white pepper, and a pinch of nutmeg. Taste and adjust seasoning as needed.
Step 5: Serve
Use the cheese sauce immediately for your dish or keep warm on low heat, stirring occasionally.
