How to make a simple cheese sauce

A basic cheese sauce starts with butter, flour and milk. Use the quantities in the recipe: changing their balance can make the sauce too thin or too thick.

Cook the flour and butter

Melt the butter gently in a saucepan. Stir in the flour to make a thick paste, then cook it for about 1 minute while stirring. Keep the heat moderate and do not let the mixture burn or become deeply browned.

Add the milk gradually

Add a small splash of milk and stir until the paste is smooth. Keep adding the milk a little at a time, stirring well after each addition. A wooden spoon works, but a whisk can help break up stubborn lumps. Scrape around the bottom and corners of the pan so the sauce does not catch.

Thicken the sauce

Once all the milk is incorporated, bring the sauce to a gentle simmer. Stir for a few minutes until it coats the back of the spoon. If it becomes thicker than the recipe needs, stir in a small splash of milk. If it is still thin, simmer it a little longer rather than adding uncooked flour.

Add the cheese off the heat

Take the pan off the heat before stirring in grated cheese. Add it in a few handfuls and stir until melted. Keeping it away from fierce heat helps the sauce stay smooth. Taste before adding salt because mature cheese and mustard can already bring plenty of seasoning.

Recipes using this guide

• Macaroni Cheese