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HERBED CHEESE SAUCE

USE THIS DELICIOUS SAUCE OVER BROCCOLI, CAULIFLOWER, CARROTS OR BAKED POTATOES.





List of Ingredients



• 1 CUP MILK OR 1/2& 1/2
  
• 1 TABLESPOON FLOUR
  
• 3 OUNCES GRATED CHEDDAR CHEESE
  
• 1 TABLESPOON PARMESAN CHEESE, GRATED
  
• 1 TABLESPOON EACH FRESH AND CHOPPED BASIL, TARRAGON AND THYME
  
• 3/4 TEASPOONS DIJON MUSTARD
  
• 1/4 TEASPOON FRESHLY GROUND BLACK PEPPER
  






Instructions



1. IN A SMALL SAUCEPAN, HEAT 2/3 CUPS OF THE MILK OR 1/2 & 1/2 OVER MEDIUM HEAT. SET ASIDE AND KEEP WARM.
   
2. IN A MEDIUM SAUCEPAN, WITH A WIRE WHISK BLEND TOGETHER THE REMAINING 1/3 CUP OF MILK OR 1/2 & 1/2 AND THE FLOUR UNTIL SMOOTH. COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY TO A BOIL. BOIL, STIRRING CONSTANTLY, 5 MINUTES OR UNTIL VERY THICK.
   
3. GRADUALLY WHISK IN WARM MILK, CHEDDAR CHEESE, PARMESAN CHEESE, BASIL, TARRAGON, THYME, MUSTARD AND PEPPER. COOK OVER LOW HEAT STIRRING CONSTANTLY UNTIL CHEESES ARE MELTED AND SMOOTH.
   
4. 4 SERVINGS
   






Final Comments


YOU CAN SUBSTITUTE YOUR FAVORITE HERBS.