Creamy Cheddar Cheese Sauce with Dijon
Creamy Cheddar cheese sauce starts with a simple roux and warm milk. Mature Cheddar melts in off the heat, while Dijon adds balance for pasta bakes, vegetables, cauliflower cheese and gratins.
Servings
Ingredients
- 30 g unsalted butter
- 30 g plain flour
- 400 ml whole milk warm
- 120 g mature Cheddar grated
- 1 tsp Dijon mustard
- ¼ tsp fine sea salt
- ⅛ tsp white pepper
Instructions
- Melt the butter in a saucepan over medium heat until foaming.30 g unsalted butter
- Whisk in the flour and cook for 1–2 minutes to make a pale roux.30 g plain flour
- Gradually whisk in the warm milk until the sauce is smooth.400 ml whole milk
- Simmer for 4–5 minutes, whisking often, until thick enough to coat a spoon.
- Remove from the heat and stir in the Cheddar and Dijon mustard until melted.120 g mature Cheddar, 1 tsp Dijon mustard
- Season with salt and white pepper, then use for pasta bakes, vegetables or gratins.¼ tsp fine sea salt, ⅛ tsp white pepper
Chef's notes
- Take the pan off the heat before adding cheese to reduce the risk of graininess.
- Use mature Cheddar for stronger flavour without needing more cheese.
- Thin with extra milk if using as a pourable sauce.
- Reheat gently and avoid boiling once the cheese has been added.
- Good with cauliflower, broccoli, macaroni, potatoes and baked leeks.
Drink pairing
Cheese sauce is rich and savoury, so crisp drinks or gentle bitterness help balance it.
Alcoholic
- Chardonnay
- Dry cider
- Pilsner
Non alcoholic
- Sparkling apple water
- Lemon and rosemary soda
- Unsweetened iced tea
Nutrition per serving
Calories: 235kcal (12%) | Carbohydrates: 10g (3%) | Protein: 10g (20%) | Fat: 17g (26%) | Saturated Fat: 10g (63%) | Sodium: 360mg (16%) | Fiber: 0g | Sugar: 5g (6%)
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