A velvety, cheesy sauce that elevates ordinary fries into a mouthwatering indulgence, this Ultimate Cheese Sauce is smooth, flavorful, and perfect for dipping or drizzling.
Why You’ll Love This Recipe
I love how effortlessly this sauce comes together with just a few pantry staples. It’s luxuriously creamy, tangy from sharp cheese, and so easy that I can whip it up in minutes whenever a fry craving hits.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Butter
- All-purpose flour
- Milk (whole milk works best)
- Sharp cheddar cheese, shredded
- Monterey Jack cheese, shredded (optional, for extra meltiness)
- Dijon mustard
- Garlic powder
- Paprika
- Salt and pepper
Directions
- In a medium saucepan over medium heat, melt the butter until it’s bubbling but not browned.
- Whisk in the flour to form a smooth roux, cooking for about one minute.
- Gradually whisk in the milk until the mixture is smooth and begins to thicken.
- Add the mustard, garlic powder, paprika, salt, and pepper, stirring to combine.
- Reduce heat to low and stir in the shredded cheddar (and Monterey Jack if using), melting until the sauce is smooth and creamy.
- Taste and adjust seasoning. Keep the sauce warm until ready to serve with fries.
Servings and timing
I usually get about 1 ½ cups of cheese sauce, enough to serve 4–6 people as a dipping sauce. The prep time is around 5 minutes and cooking takes another 5–7 minutes—for a total of about 12 minutes from start to finish.
Variations
- Spicy kick: I stir in a pinch of cayenne or chopped pickled jalapeños.
- Smoked flavor: I use smoked cheddar instead of sharp cheddar.
- Herby version: I fold in fresh chives or parsley when the sauce is off the heat.
Storage/reheating
I store leftover sauce in an airtight container in the fridge for up to 4 days. To reheat, I gently warm it on the stove over low heat, whisking in a splash of milk to bring it back to a smooth consistency. I don’t recommend freezing—separation can occur.
FAQs
What cheeses work best for this sauce?
I find sharp cheddar provides the bold flavor, and Monterey Jack adds extra creaminess. You can also use Colby, Gruyère, or a mix that melts well.
How can I make the sauce thicker or thinner?
If I want it thicker, I reduce the milk slightly or add more cheese. To thin it, I whisk in a little extra milk until I reach the right pourable consistency.
Can I prepare this in advance?
Yes—when I’m prepping, I make the sauce ahead and reheat it gently just before serving. It reheats beautifully with a splash of milk.
Is this cheese sauce gluten‑free?
Not as written, because the flour contains gluten. I have substituted a gluten‑free flour blend 1:1 successfully.
How long does the sauce keep its quality after reheating?
I’ve found that once reheated, the sauce stays smooth for about an hour at serving temperature. If it sets up, a quick whisk fixes it.
Conclusion
I hope this Ultimate Cheese Sauce recipe brings your fries (or nachos, steamed veggies, or burgers) to the next level. It’s quick, customizable, and packed with cheesy goodness—perfect for when I want simple, delicious comfort food.
Ultimate Cheese Sauce for Fries
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Total Time: 12 minutes
- Yield: 1 ½ cups (serves 4–6)
- Category: Sauce
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A velvety, cheesy sauce perfect for dipping or drizzling over fries, made with sharp cheddar, Dijon mustard, and spices for rich, tangy flavor.
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- 1 ½ cups sharp cheddar cheese, shredded
- ½ cup Monterey Jack cheese, shredded (optional)
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- Salt and pepper to taste
Instructions
- In a medium saucepan over medium heat, melt the butter until bubbling but not browned.
- Whisk in the flour to form a smooth roux and cook for about 1 minute.
- Gradually whisk in the milk until the mixture is smooth and begins to thicken.
- Add the mustard, garlic powder, paprika, salt, and pepper, stirring to combine.
- Reduce heat to low and stir in the shredded cheddar and Monterey Jack (if using), until the sauce is smooth and creamy.
- Taste and adjust seasoning. Keep the sauce warm until ready to serve.
Notes
- Use smoked cheddar or add herbs like chives for variation.
- Store leftovers in the fridge for up to 4 days.
- Reheat gently with a splash of milk to restore smooth texture.
- Not suitable for freezing due to separation issues.
Nutrition
- Serving Size: ¼ cup
- Calories: 180
- Sugar: 2g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 35mg
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