Why You’ll Love This Recipe

I enjoy this recipe because it creates a generous amount of sauce, perfect for multiple meals or freezer prep. I appreciate the gentle heat of nutmeg, the subtle tang of wholegrain mustard, and the comforting creaminess from the cheese. I also love how versatile it is, making it a staple in my kitchen.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

100g butter
100g flour
1L milk
2 tsp wholegrain mustard
2 cups grated cheese, 200g
½ tsp freshly grated nutmeg (optional)
Salt and pepper

Directions

I start by placing a large saucepan over low heat and melting the butter. Once it’s fully melted, I add the flour and stir until the mixture is combined. I keep stirring for about a minute to lightly fry the mixture, which helps remove the raw flour taste.

I slowly begin adding the milk, whisking well between each addition to keep the sauce smooth. Once all the milk is added, I let the sauce simmer gently until it thickens.

I take the pan off the heat and stir in the wholegrain mustard, grated cheese, and optional nutmeg. I season generously with salt and pepper, then mix until the cheese melts into a silky, cohesive sauce.

I use this sauce in lasagne, mac n cheese, cauliflower cheese, fish pie, or simply pour it over steamed green vegetables.

Servings and Timing

Yield: Sauce for 2 lasagnes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Variations

I sometimes substitute mild mustard if I want a smoother appearance. I like swapping part of the milk for cream when I want an extra-rich sauce. For a stronger flavor, I use sharp cheddar or a mix of cheeses like Gruyère or parmesan. I also enjoy adding a pinch of paprika or a dash of hot sauce for a subtle kick.

Storage/Reheating

I cool the sauce completely before storing it in an airtight container. It keeps in the refrigerator for up to 4 days. When reheating, I warm it gently on the stovetop, adding a splash of milk if it thickens too much. I freeze portions for up to 3 months and thaw them overnight in the refrigerator before reheating.

FAQs

Can I make this sauce without mustard?

Yes, I leave it out when I want a more classic cheese flavor.

Why is my sauce lumpy?

I add the milk slowly and whisk thoroughly to avoid lumps.

Can I use gluten-free flour?

Yes, I substitute a 1:1 gluten-free flour blend successfully.

What cheeses work best?

I like cheddar, Gruyère, or a blend of melting cheeses.

Can I halve the recipe?

Yes, I often make half when I only need sauce for one dish.

How do I thin the sauce?

I whisk in a bit more milk until it reaches the right consistency.

Can I use plant-based milk?

Yes, I use unsweetened varieties and pair them with dairy-free cheese.

Can I freeze this sauce?

Yes, it freezes well, especially when cooled and portioned.

Why does the sauce thicken as it cools?

The cheese and roux continue to set; I loosen it with a splash of milk when reheating.

Can I add onions or garlic?

Yes, I sauté finely minced garlic or shallots in the butter before adding the flour.

Conclusion

I love how this big batch cheese sauce delivers dependable creaminess, rich flavor, and incredible versatility. It’s a foundational recipe I reach for often, perfect for elevating everyday meals and preparing multiple dishes with ease.