Mary Berry Cheese Sauce Recipe

This Mary Berry-inspired cheese sauce is a simple, comforting addition to cauliflower cheese, pasta and vegetables. It is smooth and creamy, with a rich cheddar flavour and a gentle hint of mustard. The method is beginner-friendly and uses a classic butter and flour roux to thicken the sauce. Allow about 15 minutes from start to finish.

Cheese Sauce Ingredients

For the Sauce

• 40g unsalted butter
• 40g plain flour
• 500ml whole milk
• 100g mature cheddar cheese, finely grated
• 1 teaspoon Dijon mustard
• ¼ teaspoon freshly ground black pepper
• Salt, to taste

Kitchen Utensils

• Medium saucepan
• Whisk
• Wooden spoon or silicone spatula
• Measuring jug and kitchen scales
• Fine grater

How to Make Cheese Sauce

This sauce is cooked on the hob, so there is no need to preheat the oven unless you plan to use it in a baked dish.

• Prepare the ingredients: Grate the cheddar finely and measure the remaining ingredients. Keeping everything ready makes it easier to whisk the sauce without interruption.
• Melt the butter: Place the butter in a medium saucepan over medium-low heat. Let it melt gently without allowing it to brown.
• Make the roux: Add the flour and stir until you have a smooth paste. Cook for 1 minute, stirring constantly, to remove the raw flour taste.
• Add the milk: Pour in a small splash of milk and whisk until smooth. Continue adding the milk gradually, whisking well after each addition. The mixture will be thick at first, then loosen as you add more milk.
• Thicken the sauce: Increase the heat to medium and bring the sauce to a gentle simmer, whisking regularly. Simmer for 2 to 3 minutes until smooth and thick enough to coat the back of a spoon.
• Add the cheese: Remove the pan from the heat. Stir in the cheddar a handful at a time until melted, then add the mustard and black pepper. Taste before adding salt, as cheddar can be salty.
• Serve or assemble: Serve the sauce warm, or spoon it over cooked vegetables or pasta for a bake. If storing, cool it promptly and refrigerate within 2 hours.

Tips for a Smooth Cheese Sauce

How Do I Prevent Lumps?

Add the milk gradually, especially at the beginning, and whisk each addition into the roux until smooth. If a few lumps remain, pass the finished white sauce through a sieve before adding the cheese.

Why Is My Cheese Sauce Grainy?

Cheese can become grainy when heated too aggressively. Take the pan off the heat before adding it, and stir until just melted. Finely grated cheese melts more evenly than large pieces.

How Can I Adjust the Thickness?

If the sauce is too thick, stir in a splash of milk over low heat. If it is too thin, simmer the white sauce for another minute or two before adding the cheese. It will also thicken slightly as it cools.

Which Cheese Gives the Best Flavour?

Mature cheddar gives the sauce a full, savoury flavour. For a milder result, use medium cheddar, or replace a little of the cheddar with Gruyère. Grating the cheese yourself helps it melt smoothly.

Serving Suggestions

• Pour over cooked cauliflower or broccoli for a comforting side dish.
• Mix with cooked macaroni and add a little extra cheese before baking.
• Spoon over a baked potato with steamed vegetables.
• Serve alongside cooked leeks, carrots or green beans.
• Use as a sauce for a vegetable or fish pie.

Storage and Reheating

Room Temperature

Serve the sauce soon after making it. Do not leave it at room temperature for more than 2 hours; refrigerate any leftovers promptly.

Refrigerator

Transfer the sauce to a shallow airtight container and refrigerate for up to 3 days. Reheat gently in a saucepan, stirring often and adding a splash of milk if needed. Heat until piping hot throughout, but avoid boiling it vigorously.

Freezing

Freeze cooled sauce in an airtight, freezer-safe container for up to 2 months. Thaw overnight in the refrigerator, then reheat gently, whisking in a little milk if needed. The texture may be slightly less smooth after freezing.

Nutrition

Approximate values per serving, based on four servings:

• Calories: 240 kcal
• Carbohydrates: 13g
• Protein: 10g
• Fat: 17g
• Saturated fat: 11g
• Sodium: 220mg, before added salt

Nutrition values are estimates and vary with the ingredients and brands used.

Cheese Sauce FAQs