We may earn a commission when you click on the affiliate links in this post.
This Brussels Sprouts Sauce is the cheesy dip I reach for when I want veggies to disappear fast. It is smooth, tangy, and perfect for dunking roasted or steamed Brussels. You will end up putting it on everything.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“This sauce will make veggie eaters out of anyone! It’s flavorful, creamy and just delish!” – Annalisa
“So good! Smooth and white with a bite. The cheese sauce covered the Brussels sprouts perfectly!” – M
“I love roasted Brussel sprouts, but this is such an easy and delicious way to elevate them! I can’t wait to make this sauce again.” – Amanda
Why I Love This Sauce
Why is it that Brussels sprouts always get a bad rap? I must admit, growing up I was a little wary of them, I’m not sure why. Maybe because in all the kids books they are always knocking them, or maybe it was just playground rumors? Either way, once I gave them a fair chance I actually found that I LIKED them! But it still takes a little convincing and some creativity to get my family to eat them. This cheesy Brussels sprout sauce is ticket to getting my kids (and husband!) to clear their plates.
This cheese sauce is full of cheesy tangy flavor and just the right consistency for dipping. We love it with Brussels sprouts, and we also swipe it with broccoli, cauliflower, carrots and parsnips, roasted green beans, asparagus, bell peppers, zucchini, baby potatoes, tortilla chips, and crackers as well.
🩷 Erica
Ingredients You’ll Need
- Butter – creates a rich base and helps the roux come together
- Garlic (minced) – adds savory depth; mellow as it cooks
- Flour – thickens the sauce so it coats veggies beautifully
- Milk – whole milk gives the creamiest texture; 2% also works
- Cheese – sharp cheddar, freshly shredded for smooth melting and bold flavor
- Lemon – a squeeze brightens the cheese and keeps the sauce from tasting heavy
- Serve With – Our Lemon Brussels Sprouts, Air Fryer Brussels, or Roasted Brussels and Potatoes
Ingredient Additions and Substitutions
- Cheese options: gruyère, white cheddar, asiago, or parmesan for extra savoriness
- Dairy free: use plant butter, unsweetened plain almond or oat milk, and a good melting dairy-free cheddar
- Gluten free: swap flour with a 1:1 gluten free all purpose blend or whisk in 1 teaspoon cornstarch with the cold milk
- Extra flavor: pinch of smoked paprika, red pepper flakes, or Dijon for gentle heat and tang
- Citrus swap: lime works in place of lemon for a different brightness
How to Make Brussels Sprouts Sauce
- Melt butter in a small saucepan over medium heat, add garlic, and cook until fragrant.
- Lower heat, whisk in flour, and cook until the mixture looks foamy and lightly bubbly.
- Add milk in a thin stream while whisking so the sauce stays lump free. Cook and whisk until the sauce coats the back of a spoon, similar to light gravy.
- Stir in salt, pepper, and the shredded cheese.
- Continue to stir until completely melted and smooth.
- Remove from heat, stir in lemon juice, then serve warm with sautéed, steamed, or roasted Brussels sprouts.
Recipe Tips
- Shred your own cheese so it melts smoothly. Pre-shredded cheese often has anti-caking powders.
- Heat control matters. Keep it medium to low once you add flour and milk to avoid scorching.
- Thin if needed. If the sauce gets too thick, whisk in a splash of warm milk.
- Season at the end. Cheese adds salt, so taste before adding more.
- Cook Brussels well. Roasting or pan-searing cuts bitterness and gives the best flavor.
Frequently Asked Questions
Some readers have mentioned that two garlic cloves overpowers the flavor of the sauce. This comes down to personal preference. You can, of course, use one garlic clove and see how you like that flavor.
I would recommend using a block of sharp cheddar cheese and shredding it yourself with a cheese grater. Pre-shredded cheese has a waxy coat on it that makes it harder to melt.
Honey and balsamic, Dijon, soy or tamari, a drizzle of maple, or a touch of sesame oil are all great pairings.
Absolutely. It is great on gnocchi, pasta, or smashed potatoes. Loosen with 2 to 4 tablespoons warm milk to reach a pourable consistency.
Take it off the heat and whisk in a bit more milk. Avoid boiling after the cheese goes in.
Make Ahead and Storage
- Make ahead: Cook the sauce up to 2 days in advance, cool, and refrigerate in an airtight jar.
- Reheat: Warm gently over low heat with a splash of milk, whisking until smooth.
- Freeze: Not ideal since dairy sauces can separate, although small portions may freeze for up to 1 month. Thaw overnight in the fridge and reheat gently.
Veggie Side Dishes
Vegetables don’t have to taste bland or boring. Here are a few recipes to try. Kids will love these!
- Easy Garden Vegetable Rice
- How to Cook Frozen Corn the Right Way
- How to Cook Frozen Peas
- Vinegar Marinated Cucumbers
- Lightly Fried Green Beans with Lemon Dill Dip
- Roasted Parsnips and Carrots
If you love a versatile sauce that turns Brussels sprouts into a weeknight highlight, this is it. Make this Brussels Sprouts Sauce then come back and leave a rating and review of your favorite pairings so others can try them too. 💛💚💛
Brussels Sprouts Sauce
Ingredients
- 2 tablespoons butter
- 2 cloves garlic minced
- 2 tablespoons flour
- 1 cup milk
- 1/2 teaspoon salt or to taste
- ground black pepper to taste
- 1/2 cup cheese shredded (we used sharp cheddar)
- juice of ½ lemon or to taste
Instructions
- Melt the butter in a small saucepan with the garlic over medium heat.
- Reduce heat to low and whisk in flour bringing the mixture to a light simmer.
- While continuing to whisk, slowly add milk.
- When the sauce becomes a gravy-like consistency, add salt, pepper, and cheese.
- Stir until cheese is melted. Remove from heat and add lemon juice.
- Serve with sautéed ,steamed or roasted Brussels sprouts or any other vegetable. Enjoy!
Video
Notes
- Serve With: Our Lemon Brussels Sprouts, Air Fryer Brussels, or Roasted Brussels and Potatoes.
- Texture control: Thin with a splash of warm milk if the sauce gets too thick.
- Best melt: Shred cheese from a block for the smoothest finish.
- Flavor boost: Add a pinch of smoked paprika or a teaspoon of Dijon for extra zing.
- Make ahead: Refrigerate up to 2 days and reheat gently with a little milk.
Great recipe. The flavor was just the right amount to garlic and cheese. I used almond flour and noticed the texture was a little grainy. I assume that is due to the almond flour. Or could I have done something different. Any tips? Thanks again
It was probably the almond flour! We haven’t tested this recipe with flour alternatives.
Haven’t even looked at the recipe yet but loving that you can jump directly to the ingredients so I can see if I’m even interested 😄
This sauce will make veggie eaters out of anyone! It’s flavorful, creamy and just delish!
We usually only eat our Brussels sprouts with butter, but I am absolutely going to try them with this cheese sauce! I bought frozen sprouts, so it’ll be even easier! 🙂 Thanks for the recipe!
Easy to make and the consistency is perfect, BUT the garlic is overwhelming! I only used 2 small cloves and doubled the cheese (a strong cheddar) and all I could taste was garlic. I will make this sauce again without the garlic which will elevate it to 5 stars.
Odd, I used 10 cloves and it was awesome. You obviously do not love garlic. Never use recipes without adjusting to your taste. I added more and love it. But I am a garlic lover. Adjust everything to your tastes! you will waste a lot less food trying to cook with spices you do not like.
I have to agree. I hesitated on the garlic thinking it seemed too much but ended up adding one clove, and it overwhelmed the sauce for me. Next time no garlic and it will be perfect.
Just the touch I was looking for
So good! Smooth and white with a bite. The cheese sauce covered the Brussels sprouts perfectly!
Roasting is definitely our favorite way to eat sprouts. Can’t wait to try this sauce with them.
I love roasted Brussel sprouts, but this is such an easy and delicious way to elevate them! I can’t wait to make this sauce again.
Never thought to make a sauce for Brussels sprouts but now I feel like I’ve been missing out!
Oh goodness, I’ll just be dipping sprouts in this sauce for dinner! 🙂
Oh my goodness! This was so delicious… and my family actually ate all of their Brussels sprouts too!! Thanks so much for an awesome recipe.
I’m guessing the folks in Belgium, the beer capital of the world, are amazed that their capital city is thought of as Brussel and not Brussels.
Thanks for pointing this out, Matt 🙂 We have fixed the misspelling.
Omg so petty lol. Great sauce!
My husband and I really enjoyed this easy-to-make and delicious sauce, but he didn’t like the Brussel sprouts, despite the health advantages they provide. However, he used the sauce with the rest of the meal, then told me that I should make it again in the future. So, thank you for a new recipe that we both enjoyed!
Awesome! Can’t wait to see if this will work on getting my boys (and husband 😉 to eat (or even just try) brussel sprouts.