217 Cheese Sauce

Preparation info

  • Difficulty


  • Recipe To Produce

    1 pint

Appears in

Recipe to produce 1 pint U.S.A. Imperial Metric
Butter 4 tbsp. 2 oz. 60 grams
Plain flour* ½ cup oz. 67.5 grams
Milk 2 cups 16 fl oz. 455 milliliters
Clove 1 1 1
Onion ½ oz. ½ oz. 15 grams
Bay leaf 1 1 1
Parsley stalks 2 2 2
Salt, white peppercorns To season To season To season
Mustard 1 tsp. 1 tsp. 1 tsp.
Cheddar cheese (matured) 3 oz. 3 oz. 85 grams

*If gluten-reduced flour is available, use quantities shown in basic recipe.


Method of Preparation

Sift flour—tie clove, chopped onion, bay leaf, and parsley stalks in muslin bag—measure milk, butter, mustard. Grate cheese.

Method of Cookery

  1. Make roux with butter and flour; stir in milk off the heat, returning to heat after each addition.
  2. Beat and add herb bag to sauce. Stand over a very low heat to infuse for 15 minutes.
  3. Remove herb bag, season, add mustard, and stir in grated cheese until sauce is smooth.