Cheese sauce

Preparation info
  • Makes

    500 ml

    • Difficulty

      Easy

Appears in
Old Food

By Jill Dupleix

Published 1998

  • About

There is not too much call for a béchamel sauce these days, unless it is in an Italian lasagne or Greek moussaka (in which case use the Greek kefalotyri cheese to flavour it). Don’t be scared to make it a light sauce, by adding as much liquid as the ‘roux’, formed from amalgamating the butter and flour, will take. Or replace the cheese with two tablespoons of finely chopped parsley, and pour over corned beef, vegetables or fish dishes.

Ingredients

Method