Sara's cheese sauce

    25 min

    Ideal on top of gammon and easy to adjust to taste. I cannot give exact measurements on some things as it is made according to personal thickness and taste. :) Feel free to tweak.


    Lanarkshire, Scotland, UK
    11 people made this

    Serves: 4 

    • 25g (1 oz) butter or margarine
    • 25g (1 oz) plain flour
    • milk (enough to make to a semi thick liquid)
    • grated mild white Cheddar (enough to thicken)
    • grated parmesan to taste
    • 1 pinch mild chilli powder
    • 2 tablespoons double cream

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Melt the butter on a low heat so as not to burn. Mix in the plain flour until you have a thick paste. I find this mixes easier when it is off the heat.
    2. Gradually add the milk stirring all the time so as not to cause lumps, until the liquid is semi thick. I do this on a low heat so it doesn't heat too fast. Add the chilli, pepper and enough salt to personal taste.
    3. When the mix is to the required thickness add in the grated cheddar, stirring all the time. When the mixture is thick enough to slowly run off the spoon, add the grated parmesan (I use fresh) to taste and the double cream stirring all the time.
    4. Heat until just before bubbling and serve. We had this over gammon with roast potatoes and seasonal vegetables.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews in English (1)


    This is the best cheese sauce I've ever made - using cream really makes a difference to the texture and flavour, really nice!  -  13 Sep 2012  (Review from Allrecipes AU | NZ)