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Lunch recipe · from the recipe book

Thyme Cheddar Sauce for Roasted Vegetables

A silky, golden cheddar sauce scented with thyme and a touch of mustard, perfect for spooning over steamed or roasted vegetables.

Thyme Cheddar Sauce for Roasted Vegetables

Ingredients

  • 1½ tbsp21 gUnsalted butter
  • ¼ cup chopped40 gYellow onionfinely minced
  • 2 tbsp16 gAll-purpose flour
  • 1¼ cups (300 ml)300 gMilk, 2%room temperature
  • 1½ tsp1.5 gDried thyme
  • ⅔ cup shredded70 gCheddar cheeseshredded
  • 1 tsp5 gYellow mustard
  • ⅛ tsp0.3 gGround nutmeg
  • ¼ tsp0.5 gBlack pepper
  • ⅛ tsp0.5 gSalt

Steps

  1. Shred the cheddar and mince the onion before you start, and measure the milk so it can sit at room temperature.
  2. Melt the butter in a medium saucepan over medium-low heat. Add the onion and cook, stirring, until soft and translucent, about 3 minutes.
  3. Sprinkle in the flour and stir for 1 minute until it smells toasty but stays pale.
  4. Pour in the milk a little at a time, whisking constantly so no lumps form.
  5. Add the thyme, crumbling it between your fingers, and simmer gently, whisking often, until the sauce thickens enough to coat a spoon, about 4 to 5 minutes.
  6. Take the pan off the heat. Stir in the cheddar a handful at a time until melted and smooth.
  7. Whisk in the mustard, nutmeg, black pepper and salt.
  8. Spoon the warm sauce over steamed broccoli, cauliflower or roasted vegetables. Thin with a splash of water if it thickens on standing.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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