Delia Smith Cheese Sauce Recipe uses a simple white sauce as its base, made with butter, flour and milk. Mature Cheddar is added at the end with mustard and seasoning, giving the sauce its familiar cheese flavour.
Ingredients
- 50g butter
- 50g plain flour
- 600ml milk
- 100g mature Cheddar cheese, grated
- 1 teaspoon English mustard
- Salt, to taste
- Freshly ground black pepper, to taste
- A pinch of cayenne pepper, optional
How to Make Delia Smith Cheese Sauce
Step 1
Melt the butter in a saucepan over medium heat. Add the flour and stir for about 1 minute to form a paste. Keep the mixture pale while the flour cooks.
Gradually pour in the milk, whisking continuously to prevent lumps. Keep stirring until the sauce thickens. Cook for a few more minutes so the flour is fully cooked.
Step 2
Remove the saucepan from the heat. Add the grated Cheddar a little at a time, stirring until each addition has melted before adding more.
Stir in the mustard, then season with black pepper. Taste before adding salt because mature Cheddar already contains salt. Add cayenne pepper if you want a little extra heat.
Step 3
Place the saucepan over very low heat if the sauce needs warming, but do not let it boil. Too much heat can cause the cheese to separate.
If the sauce is too thick, stir in a small amount of warm milk until you reach the required consistency.
What to Serve With Delia Smith Cheese Sauce
Serve the sauce with cauliflower, broccoli, baked potatoes, pasta or other cooked vegetables. It is particularly suitable for cauliflower cheese, where the sauce is poured over cooked cauliflower before baking.
For macaroni cheese, mix the sauce with cooked pasta and transfer it to a baking dish. A little grated Cheddar on top will give the finished dish a browned cheese topping.
Delia Smith Cheese Sauce Nutrition Information
Approximate nutrition per serving, based on 6 servings:
- Calories: 190 kcal
- Protein: 8g
- Carbohydrates: 9g
- Fat: 14g
- Saturated fat: 9g
- Calcium: 190mg
- Sodium: 230mg
These figures are estimates and will vary according to the ingredients used.
FAQs
Can I use another cheese?
Yes. Gruyère, Red Leicester or Lancashire can be used instead of Cheddar. You can also combine different cheeses.
Why did my cheese sauce become grainy?
The cheese may have been exposed to too much heat. Remove the white sauce from the heat before adding the cheese and avoid boiling it afterwards.
Can I make the sauce ahead of time?
Yes. Cool the sauce, cover it and refrigerate it. Reheat it gently, stirring regularly. Add a little milk if it has thickened during storage.
How can I make the sauce thicker?
Cook the butter, flour and milk mixture for a little longer before adding the cheese. The longer cooking time allows the sauce to thicken properly.
Can I freeze cheese sauce?
Yes, although its texture may change slightly after freezing. Thaw it in the refrigerator and reheat gently while stirring. Add a small amount of milk if necessary.