1-2-3 light choice CHEESE sauce Recipe

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2 votes | 3676 views

1-2-3 or more Cheeses built in this practically guiltless sauce. Low-fat milk goes unnoticed.
Very versatile for use on a multitude of meals. Once you get acquainted with this incredibly tasty sauce, you'll adopt this recipe as one of your own ;o)

Prep time:
Cook time:
Servings: 3 cups


  • . > (American / Metric measures) <
  • . 1/8 cup (30ml) unsalted butter
  • . 1/4 cup (40g) All-Purpose flour
  • . 1-1/2 cups (375ml) milk (1%+ fat)
  • . 1/8 cup (30ml) fortified Sherry or White wine
  • . 1 Tbsp. (15ml) Dijon mustard
  • . 1 tsp. (5ml) ground nutmeg
  • . 1/4 tsp. (1.75ml) sea salt
  • . 1 tsp. (5ml) granulated garlic powder
  • . 2 cups (260g) Cheese blend* grated and packed
  • .
  • . * Cheese Mix possibility: Gruyere, strong Cheddar and Parmesan OR Friulano, Juraflore and Parmesan


  1. . In a medium saucepan, melt the butter on MEDIUM heat and quickly whisk in the flour to create a 'roux'. After a few seconds, the flour will appear cooked.
  2. . Add a very small amount of milk. Whisk until a smooth consistency is reached.
  3. . Then, gradually add the rest of the milk to fully combine. Also, add in the chosen wine and continue to whisk until thickening begins.
  4. . After a few minutes, when the sauce starts thickening, test it on the back of a spoon. Pass your finger in the center to see a dividing line that remains set. It's ready. Remove from the heat and set aside.
  5. . Add the Dijon mustard, seasonings and the blend of cheeses. Stir to combine.
  6. . Remember that before getting ready to use this warm sauce, don't forget to whisk it randomly in order to avoid a undesirable thick forming surface.
  7. . Flavourful wishes from Claudia's kitchen...FOODESSA.com


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  • suzybel56
    March 24, 2011
    I love cheese sauce, have been making it basically like this, but never thought to put a little white wine, nutmeg, & Dijon in it. Definitely doing this from now on! Thank you.

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