How to Make Cheese Sauce?
In this recipe, we’re going to prepare a cheese sauce that can be used as an accompaniment to many dishes.
This time, I’m going to use Gouda cheese, which melts very well, but you could also use other cheeses like Emmental, Gruyère, or Cheddar, and you’d still get a very creamy sauce.
To flavor this cheese sauce, I’m going to use garlic powder and a little sweet paprika, which will give it a delicious smoky touch.
The quantities in the recipe are calculated to prepare a sauce with a medium consistency—neither too thin nor too thick.
That said, we can adjust the consistency of the sauce to our liking by:
- Increasing the amount of milk if we want it thinner
- Decreasing the amount of milk if we want it thicker
We should also keep in mind that if we don’t consume the sauce immediately, it will thicken over time.
Table of Contents
The Type of Cheese
The most suitable cheeses for making sauces are:
- Cooked pasta cheeses, those in whose manufacturing process the already coagulated mass is heated in its own whey (between 50º and 70ºC).
- Fresh cheeses, usually goat cheese (log type).
- Blue cheeses, with mold either in their paste or on their exterior.
- Cheeses made with milk curdled with thistle flower.
Cooked cheeses, whether hard or soft, melt more quickly when exposed to heat than uncooked cheeses. Cheddar, Emmenthal, Old Amsterdam, Gouda, buffalo mozzarella, and Gorgonzola are some of the best choices for achieving a creamy sauce.
How to Make Cheese Sauce?
Information
- Seats: 4
- Total time: 20 min
- Cuisine: International
- Category: Sauces and side dishes
- Vegetarian: Yes
Ingredients
| Ingredient | Quantity |
|---|---|
| Cooking cream or milk | 200 ml |
| Fine cornflour / cornstarch (if using milk) | 1 teaspoon |
| Assorted melting cheeses (Gruyère, Brie, Emmental, blue cheese, Cheddar…) | 150 g |
| Brandy (optional) | 1 tablespoon |
| Ground white pepper | To taste |
| Salt | To taste |
Prepare it quickly and easily, both versions, and use your favorite cheeses to achieve the flavor you’re looking for.
It’s an ideal sauce for pasta dishes, but it also pairs wonderfully with meat, fish, and even vegetables.
It’s ready in just a few minutes, and you can keep it in the refrigerator for a few days to use in various recipes.
Preparation: How to Prepare the Cheese Sauce (With or Without Cream)
- Cut the cheeses into cubes if you want a lumpy texture like mine, or chop or grate them for a more homogeneous result.
- If you’re using Brie, I add it whole, but if you want to avoid lumps, it’s best to remove the rind.
- In a saucepan, put the cream or milk over medium heat, and as soon as it starts to boil, add the cheeses, along with a little salt and ground white pepper.
- Lower the heat and stir occasionally.
- If you like, add the brandy and let it cook for a few minutes to allow the alcohol to evaporate.
- The sauce will be ready when the cheeses have melted.
- If you’ve prepared it with milk instead of cream, there’s one last step:
- Put the cornstarch in a small bowl with one tablespoon of cold milk, mix until dissolved, and add it to the saucepan when the cheeses have melted and are bubbling.
- Stir for a couple of minutes and you’ll see it has thickened.
- If you want it thicker, you can repeat the process, keeping in mind that it will thicken a little more as it cools.
- Taste and adjust the salt if needed.
- You can also blend the sauce if you prefer a smoother texture.
- Time: 20 minutes
- Serve and enjoy
This sauce can be used hot or cold, although I personally love it hot because, in addition to the enhanced flavors, it’s creamier.
When it cools, it becomes thicker and more compact, making it ideal for spreading on a sandwich or roll.
If you have any leftovers, you can keep it in the refrigerator for 3–4 days.
It’s a delicious sauce, and whether it’s lumpy or smooth, it’s fantastic with pasta dishes, meat, fish, vegetables, and even for spreading on toast, canapés, sandwiches, or rolls.
It’s an absolutely… scandalous sauce!
Variations
The main difference is that you can use any cheese you like, as long as it melts well.
If you add a strong-flavored cheese like goat cheese or a blue cheese like Roquefort, they’ll become the star of the sauce, and it will be delicious.
You can also include aromatic herbs such as oregano or basil, and spices like nutmeg or pepper, to your liking.
Tips: Depending on the type of cheese, some melt completely while others remain more lumpy.
If they don’t melt fully, you can always blend the sauce or find the cheese combination you like best—the possibilities are almost endless.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Energy | 159 kcal (665 kJ) |
| Carbohydrates | 9.2 g |
| Fats | 8.7 g |
| Saturated fats | 5.2 g |
| Protein | 10.9 g |
| Fiber | 0.1 g |
| Sugars | 1.9 g |
| Sodium | 506.7 mg |
Tip: Cheese Sauce 🧀 If you’ve already made the cheese sauce, take advantage of it and use it in different dishes. It’s delicious with steak or chicken and works perfectly as a dip.
You can use it:
- With steak or chicken
- As a dip for nachos, celery, or carrot sticks
- With baked potatoes, especially with bacon bits
- As a filling for a pastry or calzone
Have fun experimenting with this sauce!
Frequently Asked Questions (FAQs) ❓
Can I use only one type of cheese for this sauce?
Yes. You can use a single cheese as long as it melts well, such as Gouda, Cheddar, or Emmental. The flavor will be simpler but still delicious.
What should I do if the sauce becomes too thick?
If the sauce thickens too much, simply add a small amount of warm milk and stir until you reach the desired consistency.
Can I make this cheese sauce ahead of time?
Yes. You can prepare it in advance and store it in the refrigerator for 3–4 days. Reheat gently, adding a little milk if needed.
Is it possible to make the sauce without cream?
Absolutely. You can use milk with cornstarch, following the same steps, and the sauce will still be creamy and smooth.
Conclusion 🧀
This cheese sauce is quick to prepare, incredibly versatile, and easy to adapt to your taste. Whether you prefer it smooth or slightly lumpy, with mild or strong cheeses, it works perfectly with pasta, meat, fish, vegetables, or even as a spread or dip.
Thanks to its simple ingredients and short cooking time, it’s a sauce you can make anytime and reuse in different dishes. Once you try it, it’s sure to become one of those go-to recipes you’ll keep coming back to.
