Sauces · ALWAYS FREE
Cheddar & mustard sauce
A smooth milk-and-roux sauce finished off the heat with cheddar and prepared yellow mustard.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Melt butter in a small saucepan over medium-low heat. Stir in flour and cook 1-2 minutes, stirring, without browning.
- Add milk gradually while whisking, smoothing each addition before the next. Bring to a gentle simmer and cook 4-5 minutes, whisking along the base, until smooth and lightly thickened.
- Remove from heat and wait 1 minute. Add grated cheddar in three batches, stirring until each melts, then stir in mustard. Do not boil after adding cheese.
- Divide all sauce into six equal portions and serve warm. Refrigerate within 2 hours, use within 3-4 days and reheat gently with stirring to 165°F / 74°C. Any vegetables or pasta served alongside are separate.
Estimated nutrition
Per serving · 1 of 6- Calories
- 128 kcal
- Protein
- 5.5 g
- Total carbohydrate
- 5.6 g
- Total fat
- 9.5 g
- Total sugars
- 2.6 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. All milk, roux and cheese retained; one sixth of the whole batch. Contains wheat and milk. Prepared mustard labels vary; no gluten-free or dairy-free tag.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Cheddar & mustard sauce: unsalted butter; all-purpose flour; whole milk; cheddar made with vegetarian enzymes; prepared yellow mustard. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
