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Cheese Sauce

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Sue Gray

Drizzle this sauce over chicken crêpes, or serve with poached eggs for brunch.

At a glance

1 1/4 cups


Choose your measure:

  • 1 cup milk, whole preferred
  • 1 tablespoon cornstarch
  • 1 teaspoon olive oil or garlic oil
  • 1/4 cup Vermont cheddar cheese powder
  • 1/2 cup shredded cheddar cheese, the sharper the better
  • 1/4 to 1/2 teaspoon dry mustard powder
  • salt and pepper to taste
  • 1 tablespoon butter


  1. In a small saucepan, heat the milk to lukewarm. Remove 1/4 cup of the warm milk, and stir it together with the cornstarch until thick and smooth. Stir the cornstarch mixture back into the remaining warm milk.
  2. Continue cooking over medium heat, blending in the garlic oil, cheese powder, cheese, and seasonings.
  3. Cook until the cheese is melted.
  4. Whisk in the tablespoon of butter to give the sauce extra rich flavor.