How to Make Cheese Sauce

• 110 g grated cheddar cheese or another cheese of your choice
• 45 g butter
• 45 g flour
• 480 ml milk
• 1/2 teaspoon (2 g) freshly grated nutmeg (optional)
• 1/2 or 1 diced onion (optional)
• Clove powder (optional)
• 1 bay leaf (optional)
• Salt and pepper to taste
• Lemon juice (fresh or bottled)

Yield: 700 ml cheese sauce

Grate 110 g of cold cheese. Cheddar is commonly used, but you can use any cheese or a mix of cheeses. Take the cheese out of the fridge and place a sheet of parchment paper on the counter. Position the grater at a 45-degree angle. Hold the cheese perpendicular to the grater and push it downward onto the parchment paper. Use one hand to stabilize the grater and the other to firmly press the cheese against it, moving it downward.

• For harder cheeses like parmesan, you can tilt the cheese at a 45-degree angle and use a vegetable peeler to create larger shavings.
• If possible, use cold cheese. It will reach room temperature while grating and melt more easily.
• If you prefer not to grate the cheese, you can buy pre-grated cheese.

Transfer the grated cheese to a separate bowl. Once grated, lift the parchment paper and pour the cheese into the bowl. Squeeze about ¼ of a fresh lemon or a few drops of bottled lemon juice to prevent the cheese from clumping.

• Set the bowl aside to let the cheese reach room temperature while you prepare other ingredients. This will help it melt smoothly.

Grate 1/2 teaspoon (2 g) of fresh nutmeg for a sweet-spicy flavor. Place the nutmeg seeds on a cutting board and crush them with the flat side of a knife, then remove the outer shell. Position the grater flat on the board at a 45-degree angle. Hold the nutmeg firmly with your thumb and forefinger and grate it into long strokes of about 5 cm.

• Continue grating until you have enough nutmeg.
• You can buy pre-ground nutmeg to skip grating, but note that pre-ground nutmeg loses its flavor faster than whole seeds.

Dice half or one onion for a mild pungent flavor. Cut one side of the onion lengthwise and place the flat side on the cutting board. Next, halve the onion vertically and peel off the outer layer. Place one half on the board with the root end facing away from you. Hold the onion with your left hand and make vertical cuts from top to bottom, leaving a small portion uncut. Then, rotate it 90 degrees and continue cutting.

• Repeat the process with the other half. If using only half, wrap the unused portion in plastic wrap and store it in the fridge for up to 7-10 days.

Cut 45 g of butter into small pieces for melting. Smaller butter pieces melt faster and blend more easily with flour. Place the 45 g butter on a cutting board and use a knife to cut it into fingertip-sized chunks.

• You can buy butter in sticks for easier cutting.

Melt the butter in a thick-bottomed saucepan at 90°C. Place the butter pieces into a small, thick-bottomed saucepan and set it on the stove. Turn the heat to low, typically setting "2" on the dial, or around 90°C.

• Using a thick-bottomed saucepan helps distribute heat more evenly.

Stir the flour into the melted butter and cook for 1-2 minutes. Hold the whisk between your index finger and thumb, stirring in circular motions around the saucepan, allowing the whisk to wobble slightly in your hand. Keep stirring even after the flour is fully incorporated to ensure the raw flour taste is removed. Continue cooking the mixture on low heat for 1-2 minutes after adding the flour.

• When the flour turns slightly golden, you can proceed to the next step.
• Let the whisk wobble in your hand while stirring to reduce hand fatigue.

Pour in 480 ml of cold milk and stir for 3-4 minutes. Take the milk out of the fridge. Gently pour the milk into the saucepan while continuing to stir. Stir slowly and consistently until the mixture begins to simmer. At this point, the mixture will bubble and thicken.

• Ensure the butter and flour mixture is hot before adding the milk. If not, let it cook for an additional 1-2 minutes. Mixing ingredients at different temperatures ensures everything cooks at a moderate pace, resulting in the best cheese sauce texture.

Season the mixture with nutmeg, onion, cloves, bay leaf, salt, and pepper. Start by sprinkling a pinch of salt and pepper to taste. Next, add ½ teaspoon (2 g) of freshly grated nutmeg and diced onion. Finally, include a pinch of clove powder and one crushed bay leaf.

• Add each seasoning one at a time and taste the sauce after mixing. Experiment with different amounts to achieve your desired flavor.

Simmer the sauce for 8-10 minutes or until it thickens smoothly. Once the sauce starts to bubble, reduce the heat to the lowest setting or "Min" on the dial. The temperature should be just enough to maintain a gentle simmer, slightly below boiling but still hot. Remove the saucepan from the heat once the sauce thickens.

• It’s crucial not to let the sauce exceed the temperature needed to maintain its fluidity, so keep the heat low to ensure consistency.

Mix in the grated cheese without heating. After removing the saucepan from the heat, sprinkle the grated cheese into the mixture and stir thoroughly. Continue stirring until the cheese melts smoothly.

• If the cheese doesn’t melt, you can return the saucepan to the stove and heat it on low. Keep the heat at the lowest setting to prevent the cheese from becoming stringy.
• Add the cheese last and heat only until it melts. Avoid boiling the cheese, as it can solidify or burn.

Strain out any seasoning ingredients if the sauce appears lumpy. If the sauce has clumps, use a small spoon to remove any additional ingredients, as their flavors have already infused into the sauce. Alternatively, place a strainer over a bowl, line it with cheesecloth, and gently pour the sauce through. Ensure the cloth is wide enough to cover the strainer and drape over its edges.

• If using cheesecloth, let the sauce sit at room temperature for a few hours, making this a last-resort option.

Serve the sauce and store leftovers in the fridge. Drizzle the cheese sauce over your favorite pasta or use it to make a Philly cheesesteak sandwich. For side dishes, pair the sauce with fries, nachos, or a broccoli and cauliflower salad. If you have leftovers, store them in an airtight container in the fridge for up to 3-4 days.

• Reheat the cheese sauce in the microwave on high for 1-2 minutes or warm it in a saucepan at 90°C for 5 minutes.

• Starch (flour) prevents the cheese from clumping. Add flour to the butter first, stirring thoroughly for a few minutes to eliminate the raw flour taste.
• It’s essential to stir the mixture continuously to avoid lumps and ensure a smooth, creamy sauce.
• If using low-fat cheese, chop it into smaller pieces than regular cheese, as low-fat cheese takes longer to melt and is firmer.

• If you don’t stir thoroughly, the cheese sauce may become lumpy. Keep stirring to ensure all ingredients blend smoothly and achieve a creamy texture.
• Cheese that isn’t grated or chopped finely will take much longer to melt in the saucepan.

• Grater
• Whisk
• Flat grater
• Saucepan
• Ladle
• Bowl