Delia Smith Cheese Sauce​ Recipe​

This Delia Smith-inspired cheese sauce is a classic, velvety white sauce enriched with mature Cheddar for a smooth, savoury finish. It is creamy, glossy, and gently tangy, with just enough mustard and nutmeg to make the cheese taste brighter. The method is straightforward and beginner-friendly, and once you have the roux right, the rest falls into place. Total time is about 20 minutes, and it is well worth it for a sauce that tastes properly homemade.

Ingredients

For the infused milk (optional, but lovely)

• 600ml whole milk
• 1 small onion, peeled and halved
• 1 bay leaf
• 2 whole cloves

For the roux and finishing

• 40g unsalted butter
• 40g plain flour
• 150g mature Cheddar, finely grated
• 1 tsp Dijon mustard (or English mustard, to taste)
• Pinch of ground nutmeg
• Salt and freshly ground black pepper, to taste

How to Make Delia Smith Cheese Sauce Recipe

Oven preparation (only if you are using this sauce for a bake)

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so your cauliflower cheese or pasta bake heats evenly and the top can brown nicely.
• Get a dish ready: Lightly butter a medium baking dish (about 20 x 30cm) if you plan to bake the finished dish.

Mixing and thickening the base sauce

• Warm the milk: Pour the milk into a saucepan and warm it until steaming but not boiling. If you are infusing, add the onion, bay leaf, and cloves, simmer very gently for 8 to 10 minutes, then remove them.
• Make the roux: In a second saucepan, melt the butter over medium-low heat. Stir in the flour and cook for 1 minute, stirring all the time, until you have a smooth, foamy paste.
• Whisk in the milk: Add a splash of warm milk to the roux and whisk until smooth. Keep adding milk little by little, whisking constantly, until all the milk is incorporated.
• Cook until thick: Bring the sauce to a gentle simmer and cook for 3 to 5 minutes, stirring often, until it coats the back of a spoon and no longer tastes floury.

Baking (optional, for cauliflower cheese, pasta bakes, and gratins)

• Add the cheese off the heat: Take the pan off the heat, then stir in the grated Cheddar, mustard, nutmeg, salt, and pepper until fully melted and glossy.
• Assemble your dish: Pour the cheese sauce over cooked cauliflower, broccoli, leeks, or pasta. If you like, add extra cheese on top for a deeper crust.
• Bake: Bake at 200°C (180°C fan) for 15 to 25 minutes, depending on what you are baking, until bubbling and golden on top.

Cooling and assembling

• Cool gently (if not serving right away): If you need to hold the sauce, press a piece of baking parchment or cling film directly onto the surface to prevent a skin forming.
• Loosen before serving: Rewarm over low heat, whisking, and add a splash of warm milk if the sauce has thickened.
• Serve: Pour over vegetables, spoon into jacket potatoes, stir through pasta, or use as a layer in a lasagne-style bake.

Tips

Why is my cheese sauce lumpy?

Lumps usually come from adding the milk too quickly. Start with just a splash, whisk until perfectly smooth, then add more. If it is already lumpy, take it off the heat and whisk vigorously, or pass it through a fine sieve.

Why did my cheese sauce turn grainy or split?

This happens when the sauce boils after the cheese is added, or when using pre-grated cheese with anti-caking agents. Keep the heat low, add the cheese off the heat, and use freshly grated mature Cheddar.

How do I fix cheese sauce that is too thick?

Whisk in warm milk a tablespoon at a time over low heat until it pours the way you want. Do not add cold milk straight in, as it can shock the sauce and make it less smooth.

How do I make the flavour stronger without making it salty?

Use a sharper Cheddar and add a little mustard and nutmeg. A tablespoon of grated Parmesan also deepens the flavour without needing much extra salt.

Serving Suggestions

• Pour over steamed cauliflower or broccoli for an easy side.
• Stir through macaroni or penne, then top with extra cheese and bake.
• Spoon over jacket potatoes with crispy bacon or spring onions.
• Use as a rich layer in vegetable bakes and gratins.

Storage

Room Temperature

Do not leave cheese sauce out for longer than 2 hours. If you are waiting to bake a dish, cool it promptly and refrigerate.

Refrigerator

Store in an airtight container for up to 3 days. To reheat, warm gently in a saucepan over low heat, whisking often, and loosen with a splash of milk.

Freezing

You can freeze cheese sauce for up to 2 months, but note that dairy-based sauces can sometimes separate slightly when thawed. Defrost overnight in the fridge, then reheat slowly while whisking. If it looks a little split, a quick whisk and a tablespoon or two of warm milk usually brings it back together.

Nutrition

• Calories: 170 kcal
• Carbohydrates: 7 g
• Protein: 8 g
• Fat: 12 g
• Saturated fat: 7 g
• Sodium: 310 mg

Nutrition values are estimates and will vary depending on the exact ingredients used and portion size.

FAQs

Delia Smith Cheese Sauce Recipe

Recipe by Milli Rose

0.0 from 0 votes

Course: Sauce, Side DishCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking time

15

minutes

Total time

20

minutes

Calories

170

kcal

20

minutes

A smooth, creamy British cheese sauce made from a simple roux, warm milk, and mature Cheddar. Perfect for cauliflower cheese, macaroni cheese, lasagne, or as a pour-over sauce for vegetables.

Ingredients

• 600ml whole milk

• 1 small onion, peeled and halved (optional, for infusing)

• 1 bay leaf (optional)

• 2 whole cloves (optional)

• 40g unsalted butter

• 40g plain flour

• 150g mature Cheddar, finely grated

• 1 tsp Dijon mustard (or English mustard to taste)

• Pinch of ground nutmeg

• Salt and freshly ground black pepper, to taste

Directions

• Warm the milk in a saucepan. For extra flavour, infuse it with onion, bay leaf, and cloves for 8–10 minutes, then remove them.
• Melt the butter in a separate saucepan over medium-low heat. Stir in the flour and cook for 1 minute to form a smooth paste (roux).
• Add the warm milk a little at a time, whisking constantly until smooth. Bring to a gentle simmer and cook for 3–5 minutes until thickened.
• Take the pan off the heat and stir in the Cheddar, mustard, nutmeg, and seasoning. Return to low heat briefly if needed, but do not boil.
• Use immediately, or cool slightly before assembling into a bake such as cauliflower cheese or macaroni cheese.

Notes

• Always grate your own cheese for the smoothest sauce. Pre-grated cheese can turn grainy.
• Keep the heat low once the cheese goes in. Boiling can split the sauce.
• If it thickens too much on standing, whisk in a splash of warm milk to loosen.