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Mary Berry Cheese Sauce Recipe

Mary Berry Cheese Sauce
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Print Recipe

Mary Berry’s Cheese Sauce is a traditional white sauce (béchamel) enriched with melted cheese. Made using the roux method—combining butter, flour, and milk—it’s cooked gently until thickened, then flavored with cheese for a creamy finish. The sauce is versatile, beginner-friendly, and a foundation for countless dishes.

Ingredients

Scale

  • 50g butter

  • 50g plain flour

  • 600ml milk (whole milk preferred)

  • 100g mature cheddar cheese, grated

  • 25g Parmesan cheese (optional for extra flavor)

  • 1 tsp Dijon mustard (optional for tang)

  • Salt and white pepper, to taste

  • A pinch of nutmeg (optional)

Instructions

Step 1: Melt the Butter

Place a medium saucepan over low heat and add the butter. Let it melt completely without browning.

Step 2: Add the Flour

Stir in the flour and cook for 1 minute, whisking constantly. This forms a roux, which helps thicken the sauce later.

Step 3: Gradually Add the Milk

Slowly pour in the milk, a little at a time, while whisking continuously. Keep stirring until the mixture becomes smooth and begins to thicken.

Step 4: Simmer Until Creamy

Continue to cook the sauce over low heat for 3–4 minutes until it coats the back of a spoon. Stir frequently to avoid lumps.

Step 5: Add the Cheese and Seasoning

Remove the pan from the heat and stir in the grated cheddar and parmesan (if using). Mix until the cheese melts and the sauce becomes glossy. Season with salt, pepper, mustard, and nutmeg if desired.

Step 6: Serve or Use Immediately

Use the sauce while warm over vegetables, pasta, or baked dishes. For baked recipes like cauliflower cheese or lasagne, pour it over the dish and bake until golden and bubbling.

Find it online: https://maryberrycooks.co.uk/mary-berry-cheese-sauce/