Chef: Larger images for small media devices

2026-01-30T12:50:06Z

Larger images for small media devices

New page

{{#seo:
|title=Cheese sauce; a recipe
|titlemode=replace
|keywords=#butter #cheesesauce #cheddarcheese #boiledorsimmered #parmesancheese #cheese #chives #cream #flour #plainflour #basicwhitesauce
|hashtagrev=032020
|description=How to make a basic cheese sauce. Turn it into a Mornay sauce by simply changing the cheese varieties; eg: lly, half Gruyère cheese and half parmesan..
}}


How to make a basic [[cheese]] sauce. Turn it into a '''Mornay sauce''' by simply changing the cheese varieties; eg: lly, half [[Gruyère cheese]] and half [[Parmesan cheese]] or variations of [[Gruyère cheese]], Emmental cheese, or [[Cheddar cheese]].

The base sauce for these recipes is a [[Basic white sauce|basic white sauce]]

{{recipesummary
|TotalCalories = 1089
|PortionCalories = 544
|DatePublished=17th January 2013
|Author = JuliaBalbilla
|Servings = Serves 2 - Makes ½ pint (300 ml) sauce
|Difficulty = 1
|ImageComment = Pouring over vegetables
|TotalTime = 15 minutes
|PrepTime = 5 minutes
|CookTime = 10 minutes
|Image = [[Image:Broccoli and cauliflower cheese recipe.jpg|middle|none|alt=Electus]]
}}
</table>
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">



====Best recipe review====

''Naughty me!''

4.6/5 

I would eat this with everything, especially chips!

 [[User:PSmith|Paul R Smith]] 
</tr></td>
</table>
{{RecipeIngredients
| 1 tablespoon [[butter]]
| 1 tablespoon sifted [[plain flour]]
| ½ pint (300 ml) cold milk or half milk, half stock
}}

'''For a normal cheese sauce:'''
* 100 g (4oz) grated [[Cheddar cheese]]

'''For Mornay sauce:'''
* 50 g (2 oz) [[Parmigiano-Reggiano cheese]]
* 50 g (2 oz) [[Gruyère cheese]]

===Method===

{{RecipeMethod
| Gently melt the [[butter]] in a pan. Don't burn it
| Add all of the sifted flour
| Mix the [[flour]] and [[butter]] until it becomes a paste
| Turn to a medium heat and gradually add all the milk, whisking constantly
| Ensure none of the sauce is stuck to the bottom of the pan
| Stir gently until the sauce starts to bubble
| Sprinkle the cheese into the sauce and mix well
| reduce to a very low heat and cook for 5 minutes
}}
===Chef's tip===

The key to a perfect sauce is to keep whisking until all of the [[milk]] has been added and there are no lumps

===Variations===

For more exotic sauces, try different combinations of cheeses. The recipe is the same, just change the cheese. We have a few [[:Category:Dairy products|listed here]]

A mixture of milk and [[cream]] makes a richer sauce

Chopped [[chives]] for a little colour and flavour
{{RecipeLine}}
[[Category:Recipes|Cheese]]
[[Category:Dips and sauces|Cheese]]
[[Category:Cheese recipes|Cheese]]
[[Category:British recipes]]
[[Category:Student recipes]]
[[Category:Boiled or simmered]]

<code 'hashtagrev:12032020'>[[Special:Search/butter|#butter]] [[Special:Search/cheesesauce|#cheesesauce]] [[Special:Search/cheddarcheese|#cheddarcheese]] [[Special:Search/boiledorsimmered|#boiledorsimmered]] [[Special:Search/parmesancheese|#parmesancheese]] [[Special:Search/cheese|#cheese]] [[Special:Search/chives|#chives]] [[Special:Search/cream|#cream]] [[Special:Search/flour|#flour]] [[Special:Search/plainflour|#plainflour]] [[Special:Search/basicwhitesauce|#basicwhitesauce]]
</code>

Cheese sauce - Revision history

Chef: Larger images for small media devices