Cheddar sauce

Figure out how to make cheddar sauce with this simple formula. Extraordinary for cauliflower cheddar, fish pies and pasta.


•             25g/1oz spread

•             25g/1oz plain flour

•             400–500ml/14–18fl oz milk

•             80g/3oz cheddar, ground (for example develop cheddar, gruyère) •             salt and white pepper


1.Melt the spread in a pan.

2.Stir in the flour and cook for 1–2 minutes.

3.Gradually mix in the milk, mixing continually. Guarantee that the milk is totally ingested and the sauce is smooth and gleaming before every expansion of more milk. This will help guarantee you get a smooth sauce without any bumps. When all the milk is added, continue mixing, and carry the sauce to a delicate bubble.

4.Reduce the warmth and stew tenderly for 5 minutes. Season with salt and pepper.

5.Stir in cheddar and permit to liquefy. Don’t re-heat up the sauce or it will get wiry.

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