Rich Cheese Sauce

Preparation info
    • Difficulty

      Easy

Appears in

By Robert Carrier

Published 1963

  • About

Ingredients

  • 3 tablespoons butter
  • 3 tablespoons flour
  • ¾ pint

Method

Melt butter in the top of a double saucepan; stir in flour and cook over water for 3 minutes, stirring continuously until smooth. Blend in hot chicken stock and then cream with a wire whisk to avoid lumps.

Stir in grated Gruyère and Parmesan and season to taste with freshly-ground black pepper, salt and a little grated nutmeg. Continue to cook over water on the lowest of heats for about