The Best Homemade Cheese Sauce Recipe
Transform ordinary dishes into something special with this easy, homemade cheese sauce known as the famous French mornay sauce. Start with the classic béchamel sauce recipe, and add a combination of hard cheeses. Easy, quick and delicious.!
Equipment
- Sauce pot
- Whisk
Ingredients
- 1¼ oz butter
- 1 oz plain flour
- ½ pt hot liquid not boiling this may be all milk, part milk, vegetable liquid, or white stock. If it is to be a coating sauce, use smaller amounts of liquid to make it thicker and if a medium sauce use more liquid to make it thinner.
Use oat milk for a vegan diet, or dairy-free diet.
- 4 oz 100g grated hard cheese such as Parmesan, or cheddar, or a mixture of hard cheeses.
- Pinch of grated nutmeg
- Pinch of white pepper
Instructions
- Melt the butter in a heavy based saucepan over a low heat.
- Add the flour and stir with a small balloon whisk.
- Cook for a few minutes without browning (this is called the roux).
- Remove the pan from the heat and add all the liquid, whisking continually until well blended. (A balloon whisk is ideal for this purpose and you never get any lumps!)
- Bring to a boil then immediately simmer over low heat for at least five minutes.
- Gradually sprinkle in your grated cheese and mix thoroughly.
- Add a little grated nutmeg and white pepper to taste.
Notes
- Warm the milk first for an ultra-smooth sauce.
- Don't brown the butter; this is a white sauce, not a nutty one.
- Whisk like you mean it; confidence prevents lumps.
- If lumps appear, strain the sauce through a sieve.
- Cook the flour long enough to remove the raw taste, but not so long that it darkens.
- Stir cheese into the sauce well to melt and blend.
Nutrition
Calories: 962kcalCarbohydrates: 35gProtein: 37gFat: 75gSaturated Fat: 44gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 218mgSodium: 1060mgPotassium: 481mgFiber: 1gSugar: 12gVitamin A: 2405IUCalcium: 1105mgIron: 2mg
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