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Béchamel Cheese Sauce

a great bech with cheese for a mornay, lasagne or in place of a white sauce


  • ¼ cup butter

  • 3 tbsp plain flour

  • 3 cups milk

  • Salt and pepper

  • any of these various grated cheeses- i use at least 3

  • chedder

  • vintage

  • parmesan

  • mozzrella

  • swiss

  • gruyere

  • cream cheese


  • 1.

    Melt the butter at a medium heat

  • 2.

    Add the flour and stir well for 1 minute

  • 3.

    Slowly add the milk about ½ a cup at a time

  • 4.

    Whisking all the time

  • 5.

    Once the sauce is nicely thickened add salt and pepper to taste.

  • 6.

    Tip- if it’s not enough sauce for your recipe double the quantity if too thin add a plain flour and cold water paste and heat through

  • 7.

    If too thick whisk in extra milk.

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Posted by COOKING_MAMA™Report
after the roux is made into a creamy sauce, add the cheese last to melt and thicken x