Homemade Cheese Sauce
This cheese sauce is a roux-thickened white sauce made with cheese. It can be used as a topping for vegetables, meat, and poultry, and also makes a delicious pasta sauce.
A cheese sauce is a type of sauce created with cheese as its main ingredient. It is a sauce that helps a variety of meals become more flavorful and tasty. It is also commonly used when making macaroni and cheese. And it can be used on its own to dress up a hamburger or steak, or added to a recipe.
Why make this sauce
- This recipe will give you that thick and creamy cheese sauce you love, and yet it is lighter and healthier than most cheese sauces.
- It is also a good way to use up leftover cheese.
- And most of the ingredients are easy to find or simple pantry staples.
- You can use it as a dip, in place of a casserole topping, or as a topping for French fries and baked potatoes! Also great on grilled sandwiches and as a dip for chips.
- You can save leftovers in an airtight container in the fridge for up to a week.
Ingredients and substitutes
- Fat – I like to use a combination of olive oil and butter. The oil prevents the butter from burning and the milk from curdling.
- Flour – I use simple all-purpose flour to thicken this sauce. Cornstarch does not work the same way in this recipe.
- Liquid – Today, I am using full-fat dairy milk with at least 3% fat. You can also use half-and-half or half milk with half cream.
- Similarly, you can also make a variation of this sauce with broth, such as beef broth for making a brown sauce and chicken/turkey/fish broth for making a velouté sauce.
- Flavorings – Some like to saute onions in the butter, but I prefer a smooth sauce. So, I prefer just a little nutmeg, garlic powder, and a seasoning of salt and pepper.
- Optional ingredients – When using this sauce to serve over steamed, boiled, or roasted veggies, I like to add a tablespoon of Parmesan cheese for flavor.
- Cheese – I like to use a combination of grated white and yellow cheeses. I am using cheddar, emantle, and parmesan.
Step-by-step: Cheese sauce
- Flour – In a saucepan, over medium-low heat, add the oil and butter. Then, add the flour and cook for at least two minutes on medium-low heat.
Pro tip – The mixture will be bubbling, so keep the heat to medium to low.
- Milk – Start adding the milk gradually, about 1/4 cup at a time, cooking the sauce in between to thicken. This will cook out the taste of flour.
Pro tip – Adding milk gradually will prevent lumps. - Seasoning – Add the nutmeg, garlic powder, salt, and pepper, and stir well.
Pro tip – I like to add the garlic powder at the end to prevent it from becoming too strong.
- Cheese – Add the cheeses and continue to stir until smooth. Taste and adjust seasoning.
Pro tip – Too much cheese or overcooking the sauce will cause the sauce to curdle. - Consistency – If the sauce is too thick, add more milk. Remove from heat and pour into a bowl or jar.
Pro tip – The sauce will thicken as it cools. And, removing it from the hot pan will stop it from cooking.
Tips for Success
- Keep the heat to medium or low to prevent burning.
- You can omit the oil, but use low heat to prevent burning or browning.
- Use warm or hot milk to prevent lumps.
- And, use a whisk to prevent lumps.
- Add the milk gradually and continue to cook the sauce in between additions. This helps cook the flour and prevents the starchy taste.
Variations
- Mustard cheese sauce – Add 1 tsp up to 1 tbsp of mustard paste to the sauce.
- Curry cheese sauce – Add 1 tsp of curry powder and 1/2 tsp of ground ginger to the sauce.
- Mornay sauce – Is made with half milk, half broth, 1/2 cup shredded Swiss cheese, and a generous sprinkle of nutmeg.
- Brown sauce – Use beef broth instead of the 2 cups of milk in this recipe, and omit the nutmeg.
- Velouté sauce – Use chicken or turkey broth instead of milk and omit the nutmeg.
- Brown butter sauce – Use only butter, and brown the butter before you add the flour.
Frequently asked questions
How long can you keep this sauce?
Leftovers can be kept in the fridge for up to a week. You can even freeze the white sauce in the freezer for up to months!
Can I make this cheese sauce in advance?
The best time to use this sauce is as soon as it is made. That said, you can make this sauce up to 3 days in advance. To reheat, add a little more liquid to the recipe and use a whisk to make it smooth.
How to use white cheese sauce?
It can be used over steamed, boiled, or roasted vegetables. Try it over grilled chicken, roast beef, lamb chop, or pork chops. Serve it alongside glazed ham slices. Of course, you can also use it to make a white pizza.
Cheese Sauce
This cheese sauce is a roux-thickened white sauce made with cheese. It can be used as a topping for vegetables, meat, and poultry, and also makes a delicious pasta sauce. Here’s one version of how to make it at home.
Video
Ingredients
- 1 tbsp Olive oil
- 2 tbsp Unsalted Butter
- 4 tbsp (30 g) Flour
- 2 cups (473 ml) Whole milk or half and half
- ¼ tsp Nutmeg
- ¼ tsp Garlic powder
- ¼ tsp Kosher salt
- ¼ tsp White pepper
- ¼ cup (25 g) Parmesan
- ½ cup (120 g) Emantle
- ½ cup (60 g) Cheddar
Method
- Flour – In a saucepan, over medium-low heat, add the oil and butter. Then, add the flour and cook for at least two minutes on medium-low heat. Pro tip – The mixture will be bubbling so keep the heat to medium to low.1 tbsp Olive oil , 2 tbsp Unsalted Butter , 4 tbsp Flour
- Milk – Start adding the milk gradually, about 1/4 cup at a time, cooking the sauce in between to thicken. This will cook out the taste of flour. Pro tip – Adding milk gradually will prevent lumps.2 cups Whole milk
- Seasoning – Add the nutmeg, garlic powder, salt, and pepper and stir well. Pro tip – I like to add the garlic powder at the end to prevent it from becoming too strong.¼ tsp Nutmeg, ¼ tsp Garlic powder, ¼ tsp Kosher salt, ¼ tsp White pepper
- Cheese – Add the cheeses and continue to stir until smooth. Taste and adjust seasoning. Pro tip – Too much cheese or overcooking the sauce will cause the sauce to curdle.¼ cup Parmesan, ½ cup Emantle, ½ cup Cheddar
- Consistency – If the sauce is too thick, add more milk. Remove from heat and pour into a bowl or jar. Pro tip – The sauce will thicken as it cools. And, removing it from the hot pan will stop it from cooking.
Notes
- Keep the heat to medium or low to prevent burning.
- You can omit the oil but use low heat to prevent burning or browning.
- Use warm or hot milk to prevent lumps.
- And, use a whisk to prevent lumps.
- Add the milk gradually and continue to cook the sauce in between additions. This helps cook the flour and prevents the taste of starch.
Variations
- Mustard sauce – Add 1 teaspoon up to 1 tablespoon of mustard paste to the sauce.
- Cheese sauce – Add 1 cup of mixed cheese such as shredded cheddar cheese, mozzarella cheese and Swiss cheese to the sauce
- Curry sauce – Add 1 teaspoon of curry powder and ½ teaspoon of ground ginger to the sauce
- Mornay sauce – is made with half milk, half broth, ½ cup shredded Swiss cheese, and a generous sprinkle of nutmeg.
- Brown sauce – Use beef broth instead of the 2 cups of milk in this recipe, omit the nutmeg
- Veloute sauce – Use chicken or turkey broth instead of the milk and omit the nutmeg
- Brown butter sauce – Use only butter and brown the butter before you add the flour.
We love cheese sauce and always prefer homemade one, it is easy and simple to make. Thank you for your recipe.
Added this cheese sauce to some pasta and my kids gobbled it up! It was creamy and delicious.
I love cheese sauce and could put it on everything! Thanks for your simple and easy recipe, we loved it.
This is such a great homemade cheese sauce. It looks absolutely delicious and is very yummy! A perfect dip for our dishes and treats to add more flavor and taste! I totally love it!
This cheese sauce was super tasty! I tried one of your recommendations, and served the sauce over steamed vegetables. Delicious!