Cheese Sauce


  • 1 medium onion – diced
  • 1/2 pint (300 ml) of milk. You can replace 1/3rd of the milk with white wine.
  • 40g of plain flour
  • 40g of butter
  • 85g of grated / crumbled cheese
  • You can use a single hard cheese such as Coolea or Glebe Brethan. Or mix a couple of cheeses including perhaps a blue such as Cashel blue.
  • Pinch of cayenne pepper
  • Splash of Worcester sauce
  • Handful of chopped parley


  1. Melt the butter over a gentle heat in a medium sized saucepan.
  2. Slowly sweat the chopped onion until soft
  3. Off the heat add the flour and mix together to form a smooth paste and then cook for 1 or 2 minutes.
  4. Very slowly, add the milk, a little at a time, whilst continuously whisking or stirring with a wooden spoon. Add the Worcester sauce.
  5. Continue to cook over a medium heat until the sauce starts to thicken and then reduce the heat and simmer for about 5 minutes. Do not allow the sauce to boil.
  6. Add the cheese(s) and stir until the cheese melts.
  7. Add the cayenne pepper and parsley, cook gently for a few more minutes.
  8. Stir well and then serve.

This sauce can be used in many dishes, such as pasta bake or chicken.