Mary Berry Cheese Sauce Recipe

Name: Mary Berry Cheese Sauce Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 50g butter; 50g plain flour; 600ml whole milk; 150g mature cheddar cheese, grated; 1 tsp Dijon mustard (optional); Salt, to taste; Freshly ground black pepper, to taste

If you’re looking for a rich, creamy, and versatile sauce that works with everything from vegetables to pasta, this Mary Berry Cheese Sauce Recipe is a wonderful choice. Made with a classic roux base, milk, and mature cheddar cheese, it creates a smooth texture and delicious savory flavor. This easy homemade sauce takes only a few simple ingredients and comes together in around 20 minutes. It’s beginner-friendly and perfect for everyday family meals.

Ingredients

For the Cheese Sauce

50g butter
50g plain flour
600ml whole milk
150g mature cheddar cheese, grated
1 teaspoon Dijon mustard (optional)
Salt, to taste
Freshly ground black pepper, to taste

How to Make Mary Berry Cheese Sauce Recipe

Prepare the saucepan: Place a medium saucepan over medium heat and add the butter. Allow it to melt completely without browning.
Make the roux: Add the plain flour and stir continuously for about 1 minute until a smooth paste forms. This removes the raw flour taste.
Add the milk: Gradually pour in the milk, whisking constantly after each addition to create a smooth lump-free sauce.
Cook the sauce: Continue stirring over medium heat until the sauce thickens enough to coat the back of a spoon.
Add the cheese: Remove the saucepan from the heat and stir in the grated cheddar cheese until fully melted and smooth.
Season: Stir in the Dijon mustard if using. Add salt and freshly ground black pepper to taste.
Serve: Pour over vegetables, pasta, baked potatoes, or use in your favorite casserole recipes.

Tips for the Best Cheese Sauce

How do I prevent lumps in cheese sauce?

Add the milk gradually while whisking continuously. This creates a smooth and silky texture.

Which cheese works best?

Mature cheddar provides the best flavor and melts beautifully. Freshly grated cheese gives superior results compared to pre-shredded cheese.

Why is my sauce too thick?

Add a small splash of warm milk and whisk until the desired consistency is reached.

Why did my cheese sauce turn grainy?

Always remove the sauce from the heat before adding cheese. High temperatures can cause cheese to separate.

Can I add extra flavor?

Yes. Mustard, paprika, garlic powder, or a pinch of nutmeg all work wonderfully in this sauce.

Serving Suggestions

Pour over steamed broccoli or cauliflower.
Use in homemade macaroni and cheese.
Serve with baked potatoes.
Add to vegetable gratins.
Use as a sauce for pasta dishes.
Pour over roasted vegetables.

Storage

Room Temperature

Do not leave cheese sauce at room temperature for more than 2 hours.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the hob while stirring frequently.

Freezing

Freeze for up to 1 month in a freezer-safe container. Thaw overnight in the refrigerator and whisk thoroughly when reheating.

Nutrition

Calories: 185 kcal
Carbohydrates: 9g
Protein: 9g
Fat: 13g
Saturated Fat: 8g
Sodium: 340mg

Nutritional values are estimates and may vary depending on the ingredients used.

FAQs

Can I make cheese sauce ahead of time?

Yes. Prepare the sauce up to 3 days in advance and store it in the refrigerator. Reheat gently before serving.

What cheese is best for cheese sauce?

Mature cheddar is the most popular option because it melts well and provides excellent flavor.

Can I use this sauce for macaroni cheese?

Yes. This cheese sauce works perfectly as the base for homemade macaroni and cheese.

How do I make the sauce thicker?

Cook it for a little longer while stirring continuously. The sauce will naturally thicken as it heats.

Can I freeze homemade cheese sauce?

Yes. Freeze for up to one month and whisk thoroughly after reheating to restore a smooth texture.