Sunday, May 30, 2010

Bechamel/Cheese Sauce

1 T butter
1.5 T flour
1 cup milk/cream, or  1/2 and 1/2
1/3 cup grated/shredded cheese, cheddar, etc.

In medium sauce pan melt butter
Add flour and incorporate butter into it
Slowly add milk and bring to a simmer, stirring so the pot does not burn. You will see it start to thicken
Add cheese, stir until melted


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