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The Art of Flavour Sunday e-magazine


Mustard Cheese Sauce


  • 1/2 x Teaspoon Yellow Mustard Seeds - ground

  • 1 x Cup milk

  • 2 x Tablespoons Butter - unsalted

  • 2 x Tablespoons plain flour

  • 1/2 x Cup chedder cheese - grated

  • 1/2 x Teaspoon salt or to your taste and diet

  • Sprinkle Black Pepper


This sauce follows the rules for a basic Roux. That is, in a small saucepan melt the butter and when the butter begins to foam add the flour. Stir for one minute then add the seasoning.

Next, gradually add the milk over a low heat, stirring until the sauce has thickened. Then add the cheese and ground mustard, stirring until the cheese has melted.

Important: It is important to prevent the sauce from becoming lumpy.

Step one: Never use cold milk as the sauce will curdle when added to hot ingredients. That is, allow the milk to return to room temperature and add very slowly while stirring. . Step two: Keep the heat no higher than medium low.

Comments: This sauce is wonderful with roast vegetables