Cheese Sauce Recipe

Melt butter and make roux

In a medium saucepan set over medium heat, add 3 tbs unsalted butter. When melted and foamy (about 1 minute), add 3 tbs all-purpose flour and whisk constantly to form a smooth paste. Cook the roux, whisking, for 1 to 2 minutes until it smells slightly nutty and the raw flour taste is gone but it has not browned.

Add milk and cream

Gradually add 2 cups whole milk and 1/2 cup heavy cream in a slow, steady stream while whisking to avoid lumps. Increase heat to medium-high and bring mixture to a gentle simmer, whisking constantly. Allow to simmer for 2 to 3 minutes until the sauce thickens to a smooth, velvety consistency that coats the back of a spoon.

Temper and add cheese

Reduce heat to low. Remove the saucepan briefly from the heat to stop boiling. Add 2 cups grated sharp cheddar and 1/2 cup grated Gruyère (if using) in small handfuls, stirring or whisking until each addition is fully melted and smooth before adding more. Do not return the sauce to a vigorous boil after cheese is added, as high heat will make the cheese grainy.

Incorporate seasonings

Stir in 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 3/4 tsp kosher salt, 1/4 tsp freshly ground black pepper, and 1/8 tsp cayenne (optional). Taste and adjust seasoning as needed. If the sauce is too thick, thin with up to 1/4 cup additional milk, adding a tablespoon at a time until desired consistency is reached.

For brightness and balance, stir in 1/2 tsp lemon juice and 1 tsp hot sauce if desired. Rewarm gently over very low heat just to integrate — do not boil. Serve immediately, or keep warm over a very low flame or in a thermos; if holding for longer than 30 minutes, stir occasionally and whisk in 1–2 tbsp warm milk to refresh texture.