21 November 2011

Cheese Sauce made with Herbed Butter, Parmesan & Cheddar


Left overs are the best. They make my life much easier. Especially on a super busy Monday afternoon.

There wasn't much left from last night's Tapas party. But everything combined perfectly into one single dish that fed me for lunch and late dinner.

I started by melting 3 tbsp of Herbed Butter (Lemon Basil & Butter) in a sauce pan. Adding 3 tbsp Whole Wheat Flour, then whisking together over medium heat for 3-5 minutes. Until it starts smelling nutty and looking slightly darker. 

Start adding 3/4 cups of Milk, a quarter cup at a time, and whisking until everything is well incorporated. Cook for 3 minutes over medium heat, whisking. Turn off the heat. There is your Bechamel sauce.

To that, add salt and pepper, about 1/2 cup of Cheddar and about 1/4 cup of Parmesan. Whisk until the cheese has melted into the sauce. Add 1/2 tsp of Mustard and one or two cloves of Roasted Garlic (mashed). Add more chopped Lemon Basil if you want. You'll have a dense sauce by now. You can add more milk to make it softer, at this point. 

Mix with some pasta (I used Brown Rice Elbows), pour over baked potatoes, white rice or steamed veggies. Even use it as a dip for bread.

It keeps well in the fridge, but you may need to add a bit of milk before reheating.   

1 comment:

themustardseed said...

Looks fabulous. Love the garlic and basil flavored sauce!

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