I remember the first time I tried making a cheese sauce. I was in my early twenties, trying to impress my friends with my cooking skills. I ended up with something more like a clumpy mess than the smooth, creamy sauce I had envisioned. It was a disaster, but it taught me an important lesson: the key to a great cheese sauce is patience and technique. Over the years, I’ve experimented with many recipes, but there’s one that stands out-Jamie Oliver’s cheese sauce. It’s foolproof, creamy, and packed with flavor. If you’ve ever had trouble with cheese sauce, I’m excited to share this with you.
Jamie Oliver’s Cheese Sauce Recipe
Jamie Oliver’s recipe is simple but brilliant. It uses basic ingredients you probably already have in your kitchen, yet the result is a velvety, smooth sauce that works with anything from macaroni to vegetables.
When I first tried it, I was amazed at how easy it was. No lumps. No splitting. Just pure creamy goodness.
Here’s how Jamie Oliver makes it:
- Butter: Start with butter as the base. It’s essential for richness.
- Flour: A bit of flour for thickening. The ratio of flour to butter makes the sauce smooth.
- Milk: Whole milk for a creamy texture. You can use semi-skimmed if you prefer, but whole milk is best for the ultimate result.
- Cheese: A blend of strong Cheddar and Parmesan brings depth and tanginess.
Ingredients Needed
To make Jamie’s cheese sauce, you’ll need the following ingredients:
- 2 tablespoons of unsalted butter
- 2 tablespoons of plain flour
- 500 ml of whole milk (or semi-skimmed, but whole is richer)
- 200g of strong Cheddar cheese (grated)
- 50g of Parmesan cheese (grated)
- Salt and freshly ground black pepper (to taste)
- A pinch of mustard powder (optional, but adds a nice sharpness)
When I first made this, I thought I could skip the mustard powder. But trust me, that tiny pinch makes a difference. It balances the cheese’s richness with a subtle sharpness.
How To Make Jamie Oliver’s Cheese Sauce
Making this cheese sauce is as easy as it gets, but there are some key steps to ensure it’s smooth and perfect.
-
Melt The Butter
Begin by melting the butter in a medium saucepan over medium heat. Once it’s completely melted, add the flour and stir it into a smooth paste (this is called a roux).
-
Cook The Roux
Let the roux cook for about 1 minute, stirring constantly. This removes the raw flour taste.
-
Add The Milk
Gradually pour in the milk while whisking continuously. Start slow to avoid lumps. As the sauce heats up, it will begin to thicken.
-
Simmer Until Thickened
Keep stirring as it thickens, making sure the mixture doesn’t stick to the bottom. Once the sauce has thickened to the consistency of heavy cream, take it off the heat.
-
Add The Cheese
Stir in the grated cheeses. Continue stirring until they melt into the sauce. Taste it and add salt and pepper to your liking. A little mustard powder at this stage can really elevate the flavor.
When I first did this, I was surprised at how quickly it came together. It’s one of those recipes that feels like magic-like the sauce just makes itself.
Ingredient Science Spotlight
The secret to a perfect cheese sauce lies in the way the ingredients work together. Here’s a little breakdown of why each ingredient plays such a vital role:
- Butter & Flour (Roux): When you cook butter and flour together, you’re creating a base for the sauce. This combination thickens the sauce and gives it that creamy texture. The flour coats the fat in butter, ensuring a smooth consistency without clumps.
- Milk: Whole milk is the best for a creamy texture. The fats in whole milk help bind the cheese together, allowing it to melt evenly into the sauce. The milk also helps dilute the strong flavors of the cheese, creating a smooth blend.
- Cheese: The Cheddar provides that sharp, tangy flavor that you associate with cheese sauce, while Parmesan adds saltiness and umami. The combination of these two cheeses ensures a rich, flavorful sauce without being overly greasy.
- Mustard Powder: Mustard’s subtle acidity cuts through the richness of the cheese, balancing the overall flavor.
Expert Tips
Here are a few tips I’ve learned over the years to ensure your cheese sauce turns out perfect every time:
- Low and Slow: Always cook your roux on medium heat, not high. If the butter burns or the flour cooks too fast, the sauce won’t thicken correctly.
- Whisk Constantly: When adding the milk, don’t stop whisking. This prevents lumps and ensures the sauce stays smooth.
- Grate Your Own Cheese: Pre-shredded cheese often contains anti-caking agents, which can affect how the cheese melts. For the smoothest sauce, always grate your own.
- Don’t Overcook the Sauce: Once your cheese is melted in, don’t let the sauce simmer too long. Overcooking the cheese can make it grainy.
Recipe Variations
Jamie Oliver’s cheese sauce is incredibly versatile. You can tweak it in various ways depending on what you’re making:
- Add Garlic or Onion: For extra flavor, sauté garlic or onions in the butter before adding the flour. It adds depth to the sauce.
- Spicy Cheese Sauce: Add a teaspoon of hot mustard or chili powder for a spicy kick. It’s great with mac and cheese or over nachos.
- Herb-Infused: Add fresh herbs like thyme, rosemary, or parsley to the sauce for a fragrant twist.
- Blue Cheese: If you love bold flavors, substitute a portion of the Cheddar with blue cheese for a tangy, creamy sauce.
- Vegan Version: Use plant-based butter and cheese alternatives, and opt for oat or almond milk for a dairy-free sauce.
Final Words
What I love most about Jamie’s cheese sauce is how adaptable it is. It can be served with pasta, vegetables, baked potatoes, or even drizzled over a burger. It’s a comforting, creamy addition to almost any meal. And honestly, once you’ve mastered this recipe, you’ll wonder why you ever struggled with cheese sauces before. It’s simple, forgiving, and endlessly customizable.
FAQs
How Do You Make Jamie Oliver’s Cheese Sauce?
To make Jamie’s cheese sauce, start by melting butter in a pan, then whisk in flour to form a roux. Gradually add milk, whisking constantly until smooth. Once thickened, stir in grated cheese until melted and creamy.
Can I Use Any Cheese For Jamie Oliver’s Cheese Sauce?
Yes, you can use any cheese you like. However, strong cheeses like cheddar or a mix of cheddar and Parmesan give the sauce a rich, flavorful kick.
How Can I Make Jamie Oliver’s Cheese Sauce Thicker?
If your sauce is too thin, simply cook it a bit longer to reduce and thicken, or add a bit more flour to your roux. Stir constantly to avoid lumps.