Anchovy-Cheese Sauce

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Preparation info

  • About

    1 cup

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1½ tablespoons butter
  • 1½ tablespoons all-purpose flour
  • 1½ cups milk
  • Dash of ground white pepper
  • ¾ cup shredded Cheddar cheese
  • 6 anchovies, chopped


Melt the butter and stir in the flour. Remove from the heat and add the milk, stirring. Cook until thick. Add the pepper, cheese and anchovies. Heat only until cheese is melted.

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