Mary Berry Cheese Sauce Recipe
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.
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 6
- Category: Sauce
- Method: Stovetop
- Cuisine: British
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.
Find it online: https://britishbakingrecipes.co.uk/mary-berry-cheese-sauce/